Dave's Free Press: Cooking

in which I try not to poison you too much


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Tue, 10 Jan 2012

Lamb Stoo

Fry some diced lamb in butter and oil. Once it's browned and the liquid released, add a finely chopped onion and four crushed cloves of garlic, a teaspoon of coarse mustard, a little chili powder, and a little ginger powder. Cook in the lamb's juices until it starts to go dry, then add veg stock, just enough to cover the lamb, and some chopped dried apricot, and reduce to gloop. Add a dash of calvados and reduce again.

Because the lamb is chopped up small and cooked for quite a long time, you can use the cheapest cuts.

Serve with rice and peas.

Posted at 21:48 by David Cantrell
keywords: lamb | stoo
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Sun, 21 Mar 2010

Ahhhh ... rabbit stoo

Brown your quartered rabbit in lard, then gently simmer for ages with the lid on (so the liquids don't reduce) in a saucepan with a pint of dark ale, a tin of chopped tomatoes, an onion, a few cloves of garlic, a handful of sage, and some black pepper. Top up with pork stock until the rabbit is just covered. Once the meat is cooked, remove the quarters and strip the meat from the bones. Return the meat to the pan and continue to simmer with the lid off until the liquid has reduced to gloop. Serve with mashed taters.

Keep the bones to make stock.

Posted at 20:06 by David Cantrell
keywords: rabbit | stoo
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