Wednesday, 25 June 2014

Lamb with Peas & Garlic Scapes

We decided to plant some very early peas this year, so we are now picking lots of them! Garlic scapes also got picked this week. We still have lamb in the freezer from last fall since I didn't eat much of it when I was on my reduced fat diet. (It has been a fabulous tasting lamb, but there was no getting around it: it was a bit on the fatty side.) Put them all together, and this was the result. I enjoyed it very much.

3 to 4 servings
1 hour 30 minutes - 30  minutes prep time

Lamb with Peas & Garlic Scapes

450 grams (1 pound) lean boneless stewing lamb
2 tablespoons flour
3/4 teaspoon salt (if stock is unsalted)
1 tablespoon mild vegetable oil
1 1/2 cups lamb, beef, or chicken stock

2 cups shelled peas
24 garlic scapes (about 1 1/2 cups when chopped)
1 tablespoon mild vegetable oil, again
1 teaspoon coriander seed
1/2 teaspoon fennel seed
1/2 teaspoon cumin seed
1/4 teaspoon black peppercorns
1/4 cup sour cream

Pat the lamb dry, and toss it with the flour and salt. Heat the oil in a large skillet, and cook the lamb until lightly browned all over. Add the stock and stir well, making sure all the flour has been unstuck from the pan and mixed in well. Reduce the heat and simmer the meat for 30 to 45 minutes. This can be done in advance, and in fact should be, since allowing the meat to cool before continuing will make it more tender. Transfer the mixture to a medium-sized stewing pot and keep it in the fridge until you are ready to proceed.

Shell the peas. Wash the garlic scapes, and trim off the tough, narrow ends. Chop them into inch-long pieces.

Mix the peas into the pot with the lamb, and bring it up to a simmer, stirring occasionally. Heat the oil in a large skillet, and cook the garlic scapes until softened and slightly browned in spots; about 5 minutes. Grind the spices, and sprinkle them over the garlic scapes. Continue cooking for a couple of minutes more, stirring to make sure the spices are well blended in. Add the garlic scapes and spices to the stew and simmer for about 15 to 20 minutes, until the peas are tender.

Mix in the sour cream, and allow the stew to reheat for a minute or two, but do not allow it to come to a full simmer. Serve with polenta, rice, boiled potatoes, or pasta.

Last year at this time I made Strawberry-Poppyseed Salad Dressing, and Unbaked Ginger-Lime Cheese Pie (with Berry Sauce).

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