I had already planned to make a lamb stew and after yesterdays absolutely amazing win we were in the mood of sharing the evening with one of Knut’s good friend and his family. We were not back until around two in the afternoon and our guest was coming over to our house around six so this was I perfect dish to make not having an awful lot of time on my hands.
4 Chopped Shallots
4 Chopped Garlic Cloves
Salt and pepper
3 dl or 1.3 cup Red Wine
6 dl or 2.5 cup Water
2-3 tablespoons Kalvfond or Better than Bouillon
A Fresh sprig of Rosemary
1 tablespoon dried Thyme
4 Dried Plums
4 Dried Apricots
250 grams Brown Button Mushrooms
How to: Start with chopping the lamb and sausage into smaller pieces and fry them in olive oil till they get a nice browning, season the lamb with some salt and pepper, move the meat into a cast iron casserole dish. Fry the shallot and the garlic together and when it is done add it to the meat as well as the rest of the ingredients.
Let the stew simmer for at least 1 ½ hour and if you have the time it can cook for hours the longer the better. I served the stew with garlic oven roasted vegetables and a beautiful Rioja Reserva 2006, Herederos Del Marques De Riscal.