Lamb stew with orange and olives

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December 12, 2007

Serves 10

Andrée Robert recommends preparing this stew a day or two in advance. This allows the flavors to meld. Serve with bulgur, buttered noodles, polenta, or potatoes.

2 tablespoons olive oil
4 pounds trimmed lamb stew meat
Salt and pepper, to taste
3 red onions, cut into large dice
9 cloves garlic, finely chopped
2 cups red wine
1 can (about 14 ounces) diced tomatoes
1 tablespoon tomato paste
Grated rind and juice of 2 oranges
2 cups beef stock
9 sprigs thyme
1 cup coarsely chopped pitted green olives

1. In a 4-quart (or larger) flameproof casserole, heat the olive oil over medium heat. Working in small batches, cook the lamb until it is browned all over. Sprinkle with salt and pepper; transfer to a plate and brown the remaining pieces in the same way. Remove them all from the pan.

2. In the same pan, cook the onions, stirring occasionally, for 10 minutes or until translucent. Add garlic, and cook, stirring, for 1 minute.

3. Return the lamb to the pan. Pour in the wine, and scrape the bottom of the pan to release the sediment. Bring the liquid to a boil. Add the tomatoes, tomato paste, orange rind and juice, beef stock, thyme, and olives.

4. Return the liquids to a boil, lower the heat, cover the pan, and simmer gently for 1 hour or until the meat is tender. During cooking, skim the surface of the liquid from time to time.

5. Taste for seasoning, add more salt and pepper, if you like. - Adapted from

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