If you have a Greek heritage, then this recipe might remind you of your childhood. If you have an Irish heritage–well, this recipe might remind you of your childhood, too. It’s pretty much an adaptatation of an Irish mutton stew. No matter where you’re from, this stew is a hearty and hot departure that’s kind of exotic, but still perfect for winning over a hungry kid. Now take a stroll with us through the agora as we try to figure out where that heavenly aroma is coming from…
1 Lb of Lamb stew meat
3 cloves garlic, minced or pressed
1 medium zucchini, cubed
2 medium or 1 large carrot, sliced
1 ½ cup frozen pearl onions, thawed and drained
3 medium white potatoes peeled and cubed
8 cups vegetable broth
1 cup crumbled Feta
2 tablespoons flour
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon dried mint
1 tablespoon cinnamon
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups couscous
5 ½ cups water
- In a large pot over medium heat, melt the butter and add flour. Stir to make a thick roux. Add garlic and olive oil; stir until roux is light brown.
- Add the lamb, zucchini, and carrots. If the mixture is too dry, add a little bit of the broth to deglaze. Toss until lamb is brown. Vegetables will still be firm. Add onions, potatoes, mint, cinnamon, salt and pepper. Turn the heat up to high and add broth. Stir thoroughly and bring to a boil. Reduce heat and simmer 30 minutes. Stew should thicken while cooking. If not, add 1 tablespoon of cornstarch to 6 oz water, stir together until smooth and add to stew. Adjust cooking time to 40 minutes.
- While stew is cooking, bring the water to a boil. Add couscous and remove from heat. When the couscous has soaked up all the water, it’s done.
- Ladle couscous into bowls and top with stew. Sprinkle with Feta and serve hot. If desired, garnish with fresh mint. Makes 6-8 servings.