Remember the tandoori lamb roast I made a few days ago? There was just a bit of it left, and the slightly cooler weather has me thinking of soups and stews!
For a stew of leftovers:
Cube the meat, removing any fat and bones. First render the fat from the trimmings by placing the trimmed fat and bones in a hot stock pot. Let these brown and render, remove them and add the cubed meat and a heaping spoonful of flour – adjust the amount of flour based on how much meat you have. You may need to add more fat, if you do, add some olive oil and continue to stir. Don’t rush this step, you are cooking the flour, this will keep your finished dish from tasting like flour.
Once the flour has cooked for a few minutes, add cubed/chopped vegetables. I used celery, carrot, and a sweet potato. Stir the mixture for a few minutes and then enough broth or water to cover the other ingredients.
Cover the pot and let it simmer until the vegetables are tender and the liquid is thick. Serve the stew with crusty bread for a completely delicious winter meal!
Until next time… Release YOUR Bon Vivant and Savor Your Life!