This recipe for Lamb Stew with Dried Plums is perfect for your Catching Fire premiere party! It feeds 8 to 10 people and will smell so good while it simmers on your stove top. It certainly will be the most rich and decadent stew you’ve ever tasted; everything representing the capitol of Panem. It’s relatively simple to make, packs incredible flavor, and will become your favorite stew too, just like Katniss!
A word on purchasing Lamb:
I’ll get strait to the point, it’s not the cheapest on the pocket book.
But as soon as you take your first bite you’ll see why Lamb is expensive. It’s dang good! So tender and juicy! The recipe calls for Lamb fillet, which can be difficult to find and is $$. If fillet isn’t available, you’ll have to purchase bone-in leg or shoulder/neck pieces, which are usually priced less. Plan on spending some time cutting the meat away from the bone, in addition to the listed preparation time.
|Lamb searing in the dutch oven before being slow cooked on the stove top.|
|I love all the beautiful color!|
The Lamb chunks are tossed in seasoned flour and seared to lock in the juices and create more flavor. The lamb is then slow cooked in beef stock for an hour and a half. Then you’ll just add all the additional ingredients and simmer for about 30 minutes longer. I love the color of all the veggies and the plums together. Ding! It’s done :0) It comes out just right every time.
If you’re a fan of the Hunger Games (like me) this meal is a real treat. I hope you enjoy watching and reading. And may the odds be ever in your flavor!
A decadent stew that is incredibly delicious. I’d choose this stew if it were my last meal too….
- 4 lbs. of lamb fillet, shoulder or leg, cut into 1” pieces
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 cloves of garlic, minced or pressed
- 1 large onion, diced
- 4 1/2 cups beef broth
- 2 tablespoons white sugar
- 3 tablespoons brown sugar
- 3 cups diced carrots
- 1 cup diced zucchini
- 1 1/2 cups diced celery
- 3 potatoes, cubed into 1” pieces
- 3 cups dried plums (prunes)
- 2 teaspoons dried thyme
- 3 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh basil
- 2 bay leaves
- 1 cup ginger ale
- 1 teaspoon minced fresh Italian parsley
- In a large mixing bowl, place flour, salt and pepper and briefly whisk together. In a large stove top dutch oven, add the olive oil and set the burner to medium heat. Place the pieces of lamb into the mixing bowl with the flour and toss to coat evenly.
- When the oil is shimmering, pour in one half of the lamb pieces and saute until nice and brown on the outside, about 5 minutes. Remove onto a plate and cover with foil. Repeat with the remaining lamb pieces.
- Add the onion to the pot and saute until the onion softens and starts to turn golden. Add the garlic and cook for about 30 seconds. Pour in 1/2 cup of beef stock and scrape up all the brown bits off the bottom of the pan. This is called fond and it’s terrific for adding flavor. Cook for about 5 minutes more to reduce the stock. Pour in the remaining beef stock and add the lamb and any accumulated juices back into the pot. Stir in the sugars. Bring the mixture to a boil, reduce to low, and cover. Simmer for 1 and 1/2 hours.
- Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-40 minutes, until the meat and veggies pierce easily with a fork. Dish up and serve.
- Category: Stew
- Cuisine: Panem
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!