Ingredients Jump to Instructions ↓

  1. 2 pounds lamb shoulder, cubed Salt and freshly ground black pepper

  2. 2 tablespoons all-purpose flour

  3. 1/2 teaspoon Essence, recipe follows

  4. 2 tablespoons olive oil

  5. 2 tablespoons unsalted butter

  6. 1 yellow onion, peeled and chopped

  7. 1 leek , well rinsed and chopped

  8. 2 carrots, peeled and chopped

  9. 2 tablespoons tomato paste

  10. 2 cups New Zealand Cabernet Sauvignon , or Cabernet Sauvignon/ Merlot blend

  11. 1 cup lamb stock or beef stock

  12. 2 bay leaves

  13. 2 sprigs fresh thyme

  14. 3 kumara, about 11/2 pounds, peeled and cut into 1-inch dice (substitute with sweet potatoes)

  15. 3/4 teaspoon salt

  16. 3 tablespoons unsalted butter, softened

  17. 1 tablespoon light brown sugar

  18. 1 1/2 teaspoons finely grated fresh ginger

  19. 1/8 teaspoon ground white pepper Chopped fresh parsley leaves, for garnish

  20. 2 1/2 tablespoons paprika

  21. 2 tablespoons salt

  22. 2 tablespoons garlic powder

  23. 1 tablespoon black pepper

  24. 1 tablespoon onion powder

  25. 1 tablespoon cayenne pepper

  26. 1 tablespoon dried leaf oregano

  27. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season the lamb with salt and pepper. In a bowl, combine the flour with the Essence. Dust the lamb with the seasoned flour, shaking to remove any excess. In a large saute pan or Dutch oven , heat the oil and melt the butter over medium-high heat. Add the meat in batches and cook, turning, until browned on all sides. Remove with a slotted spoon. To the fat in the pan, add the onions, leeks, and carrots, and cook, stirring, until softened, about 4 minutes. Add the tomato paste and cook for 1 minute. Add the wine and stock. Bring to a boil, stirring to deglaze the bottom of the pan. Return the meat to the pot and add the bay leaves and thyme. Lower the heat to a simmer , cover, and cook, stirring occasionally and skimming any fat that forms on the surface, until the meat is very tender, 1 1/2 to 2 hours. To make the Kumara: In a medium saucepan , combine the kumara and salt and cover with water by 1-inch. Bring to a boil and cook until fork tender, about 10 minutes. Drain and return the kumara to the saucepan and over low heat, mash with a potato masher or heavy whisk . Add the butter, sugar, ginger , and white pepper, and mash into the potatoes . Remove the lamb from the heat and discard the bay leaves and thyme sprigs. Adjust the seasoning, to taste. Serve over the mashed kumara or sweet potatoes. Garnish with chopped parsley and serve. *Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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