Oh my goodness, I thought, as I caught a whiff of the lamb stew that had been simmering for almost three hours. I’ve been copying the Dr. in the kitchen lately and it was no different last night. After spending a nice weekend hiking outside and walking around the city, I was ready to sit in front of Mad Men and sulk with a warm bowl of stew on my lap. After he told me he was making lamb stew for dinner, I knew I had to do the same. It would have been better if I just watched him cook for us, but I wanted to do my own version and compete. The idea of adding corn came from a Mexican tripe stew we bought last week in east Harlem after a late night out.
I think mine had a good chance of winning.
1 1/2 pounds of lamb chuck chops
1 corn on the cob, chopped in 4 pieces
2 cups of red wine
2 cups of vegetable broth
a handful of parsley, chopped
2 sprigs of thyme
2 sprigs of mint
2 cloves of garlic, minced
1 red onion, chopped
2 tbsps paprika
2 bay leaves
oil, salt, pepper
1. Season lamb chuck chops with salt and pepper. In a large Dutch oven, add some oil and brown all sides of the lamb. Remove from the pot and set aside.
2. Remove all but 2 tablespoons of the used oil. Try to get the darkest bits out from the oil. In the remaining oil, sauté the garlic until light brown and the onions until soft. Add the paprika, thyme, parsley and bay leaves.
3. Return the browned lamb in the pot and add the red wine. Let boil and then lower the heat to simmer for 20 minutes or until the red wine has reduced. Stir in broth, cover the pot and simmer for up to 3 hours.
4. After 1 hour, add the corn. After the next hour, turn the corn just to make sure the other ends get some brown sauce in them, too. The meat should be falling off the bone by the third hour. Remove pot from heat, uncover and stir in mint leaves.