Piddie's Kitchen: Piddie's Lamb Stew

Equipment: pestle/mortar for crushing berries/cloves/corns, large casserole dish, small pan

peel, chop the medium and small garlic
put 1 table spoon olive oil into the casserole and heat up until hot
put the lamb cubes into the casserole and add some salt. Cook and stir for ca 10 min.
add chopped onion and garlic and cook for another 5-10 min
now crush the all spice/cloves in the pestle/mortar. Add the crushed spices, the cinnamon, the oregano and ground pepper to the pot.
stir and cook for ca 5 min.
Now add a glass of red wine and 2 table spoons of red wine vinegar to the casserole. Bring to the boil.
lower the heat and put the lid on.
Wash and cut the tomatoes into quarters.
Peel the shallots.
Heat up the small pan with a tablespoon of olive oil. When hot, add the shallots to it.
Stir and cook until the onions are slightly brown - take the pan off the cooker and let cool it down.
Now add the chopped/cut tomatoes to the casserole/lamb stew. Stir and put the lid back on. If you are running short on sauce in the pot, add a bit of the red wine to it.
Let the stew cook in the casserole on a small flame for ca 1 hour.
After an hour, add the previously cooked shallots to the casserole.
Cook for another 1 hour on small heat with the lid on.
Add the tomato puree and mix into the stew. Stir and close the lid. Cook for another 40-45 min.

In the final hour of cooking I usually take the lid off. Continue cooking on small heat. However, since the lid is off, you would have to stir regularly.
As the lid is off, the sauce in the casserole will ultimately thicken.

The total cooking time should be something like 4 hours.

The stew is getting better if you prepare it the day before and let it rest overnight. Then warm up and serve with either rice or roast potatoes.

Piddie's Kitchen