Celebrating Modern Jewish Living Through Food, Tradition, and Family
Kosher lamb stew is a flavorful one-pot wonder with fork-tender meat and veggies bathing in savory sauce. Just add fresh challah for dipping!
The Backstory: This is another comfort, one-pot meal. I remember my mom making this dish and I absolutely loved it. Let’s be truthful here: I am very easy to please when it comes to food. There are a few exceptions, but normally I am easy. I am a meat and potatoes girl and this dish combines everything that I enjoy eating. My mother remarked that anything that was cooked in a pot with beef or chicken was what she referred to as Gedempte fleisch. In other words, braised meat. More of the Backstory after the recipe…
Kosher Lamb Stew
- 3 lbs. Kosher Boneless Lamb for stewing cut into 1 inch pieces.
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1-2 tbsp. vegetable oil
- 1/2 small onion, chopped
- 1 clove garlic chopped
- 1-2 large carrot, peeled and cut in small chunks
- 2 large potatoes scrubbed and cut in small chunks
- 1 8 ounce bag of frozen peas
- 1 8 ounce bag of frozen green beans
- 1 bay leaf
- 2 sprigs of rosemary leaves or other herb
- 2+ cups Kosher beef stock
- 1/4 cup Kosher white wine
- 1/4 cup water
- 1/4+ cup flour
In a large stock pot heat 1 tbsp. oil and add the onion, garlic, lamb, salt and pepper. Cook for 1-2 minutes and then add the flour. Coat the meat and cook for another 2 minutes. Stir often. When the meat is brown add the stock, wine, water and scrape up the pieces of the meat that may have stuck to the bottom of the pan.
Cook for about 10 minutes on low heat. Add the potatoes, carrots, and rosemary. Stir often and cook for about 20 minutes. If more liquid is needed add some stock. Add the peas and the green beans. Cook on low for about 10 minutes. Check to see if meat is tender and the potatoes and carrots are soft but not mushy.
Adjust seasonings to taste. Remove from stove and remove bay leaf. Serve hot.
…The Backstory continues: Lamb is very popular in many cultures. Add some beer and you’ve got Irish Stew. Add some different seasonings and it is a French cassoulet. This recipe, however, is my mom’s Kosher lamb stew. Kosher meat and a kosher home was what we were raised with (roughly 1941-1960). Mom cooked many meals, from breakfast to dinner and all the Jewish holidays until she and my dad moved to Florida, in 1979.
At that point, she became a true Florida senior citizen and went to the early bird specials for most meals. Until this day I wish I had the foresight to ask her for her recipes. This recipe is basically hers with a few modifications.