recipelink.com Chat Room Recipe Swap - 2001-03-06
From: Nancy,.SanFran

Lamb Stew with Currants, Spinach, Orange, and Sage
Recipe By : Claire Smith, The Daily Review Cafe, Houston
Serves 6-8

5 lb lamb stew meat
2 cups chopped onions
1/2 cup chopped garlic
1/2 cup currants
1 Tablespoon salt
1 teaspoon black pepper
1/2 Tablespoon chopped fresh thyme
2 Tablespoon chopped fresh sage
1 bay leaf
4 cups white wine
2 cups orange juice
2 quarts rich chicken stock
1 cup diced celery
1 cup diced carrots

Season lamb stew meat with salt and pepper and sear in a heavy iron skillet. Saute all ingredients together in a deep casserole for long enough to soften onions. Add the lamb pieces once they are well browned all over.

Add wine and orange juice and allow to reduce to 1/4

Add chicken stock to casserole and allow stew to simmer for an hour and a half

Add celery and carrots and simmer for another 15 minutes

To serve: Prepare polenta as per favorite recipe. Wilt 2 lb of stemmed and washed spinach in stew pot. Serve the stew over soft polenta. Offer condiments of toasted pine nuts, chopped parsley, grated lemon, zest, or crushed anchovies.