Recipe by ladypit
This is a "Cooking Light" recipe that uses spelt (also called farro). While I haven't tried this one yet, I'm currently on a search for good recipes that use old grains and this one sounds good!
Top Review by Inge 1505
A very good dish. The minor complaint is, that I am not overly fond of the slightly chewy texture of spelt. I might try 1/2 lb whole wheat pasta next time, cooked seperately, and reducing cooking liquid for 2 cups water.- I did add 1 cup of halfed cherry tomatoes during the last minute of cooking, just warming them actually, to have some fresh taste and color. The other major change, I prepared the stew ahead of time without the spelt. When it was done I took off 2 1/2 cups liquid and cooked the spelt seperately in it. I mixed both together 5 minutes before serving. This way I could prepare without the spelt soaking up all liquid. Thank you for a nice recipe, ladypit. :)
- cooking spray
- 1 lb lamb stew meat
- 1⁄4 cup sliced onion
- 2 cloves crushed garlic
- 1⁄2 cup dry red wine
- 2 cups water
- 3⁄4 cup uncooked spelt, rinsed and drained (farro)
- 1⁄2 cup tomato sauce
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb trimmed green beans
- 1 (14 1/2 ounce) canundrained diced tomatoes
- 1 bay leaf
- 2 tablespoons thinly sliced basil
Directions See How It's Made
- Heat a large pan with cooking spray over medium high heat.
- Put the lamb in and cook for 5 minutes making sure to brown it on all sides.
- Add the onion and garlic and saute for 8 minutes, stirring frequently.
- Add the wine and scrape the pan to loosen the browned bits.
- Add the water and all the rest of the ingredients except the basil.
- Bring it all to a boil.
- Reduce the heat and simmer for 1.
- 5 hours or until the lamb is tender.
- Discard the bay leaf and put the stew into bowls.
- Sprinkle each serving with basil.