Lamb Stew: An Elizabethan Cookbook

Tut, she’s a lamb, a dove, a fool, to him!

Taming of the Shrew

This stew is both savory and sweet, and it’s wonderfully filling. I thought dried fruit in stew would be strange, but it adds a light flavor to an otherwise robust stew. This recipe involves a lot of prep time, but it’s well worth the wait.

Lamb Stew

1 Tbsp olive oil

1 onion, finely chopped

1 cup lentils

4 garlic cloves, peeled and crushed

2-inch piece ginger root, finely chopped

2 tsp ground coriander

8oz diced lamb

3½ oz apricots, chopped

3½ oz raisins

½ bottle white wine

½ pint lamb or chicken stock

1 Tbsp honey

1 Tbsp corn starch

Soak ½ cup dried lentils in 2 cups of water for 1 hour (they will expand).

For lamb stock, place bones in a large pot filled with water. Boil for 30-40 minutes. Strain out bones.

Heat the olive oil in a large stock pot and cook the onions for a few minutes until softened. Stir in the garlic, ginger and ground coriander, and cook for another minute. Add the lamb and cook until the meat is browned. Add the lentils, apricots, raisins, wine, stock and honey. Stir well and bring to the boil. Simmer it over a low heat for 1½ hours. Add a tablespoon of water to the corn starch to form a paste and stir this paste into the lamb. Cook for a further couple of minutes to thicken. Add salt to taste.

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