Recipe by TJW
This dish makes lamb lovers out of lamb haters. I have also made it with beef as for stew, and it still tastes great. From the magazine 'Brigitte'. Easy too!
- 2 1⁄2 lbs lamb shoulder, cubed or 2 1⁄2 lbs lamb, for stewing cubed
- 1 medium onion, roughly chopped
- 3 garlic cloves
- 3 large carrots, peeled and chopped into 1 inch logs
- 1 1⁄2 lbs fennel, white part roughly chopped, reserve the green part for later
- 2 tablespoons flour
- 3 tablespoons olive oil
- 1 (20 ounce) can tomatoes
- 1 cup white grape juice (not red!)
- 1⁄2 teaspoon cayenne pepper (or more to taste)
Directions See How It's Made
- Dredge the lamb cubes in the flour, mixed with salt and pepper.
- Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
- Remove the lamb, and add the carrots, onions, and garlic and sauté until the onions are translucent.
- If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
- Add the grape juice and the tomatoes and bring to a boil.
- Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
- Garnish with the green fennel and serve with macaroni pasta.