Stews are the go to meal we always cook when we need some good old comfort food. Best served with cold and gloomy weather, when all you want to do is snuggle up on the couch with a full belly. Luckily for us, today is rainy, slushy, and snowy! So we feel like we can get away with making one of the most flavorful stews in our repertoire, even though it’s technically spring time…seriously we are ready for sunny weather. This lamb stew is from one of our favorite cookbooks, The Fat Radish. The recipes are intricate and develop complex rich flavors that have you drooling when the smell takes over your kitchen. This cookbook separates out recipes by season and is one of our favorites to flip through…even if we are just looking at the amazing photography!

What You Need:

• 1 pound of boneless lamb shoulder cut into cubes
• Salt and pepper
• Flour
• Olive Oil
• 1 cup pearl onions (we had trouble finding these at our local store so we ended up buying little cocktail onions that were in a jar)
• 3 cloves of smashed garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons tomato paste
• 2 1/2 cups of chicken stock
• 1 large potato, cut into wedges
• 2 carrots, peeled and cut into large pieces
• 2 parsnips, peeled and cut into large pieces
• 1 bunch of chopped kale

What You Do:

• First we want to season the meat so it’s nice and flavorful. Season the lamb with a lot of salt and pepper, more than you would think to use because a large amount will come off in the cooking process. After coat with flour.
• In a large saute pan (we used a large cast iron skillet) heat 3 tablespoons of olive oil over medium/high heat. Once hot, brown the meat until they are nice and browned all over.
• Add the onions, garlic, cumin, and tomato paste to the pot and stir until everything is well mixed.
• Add 1 1/2 cups of chicken stock and bring everything to a boil

• Simmer for an hour on low heat so that the meat becomes nice and tender.
• While the meat is simmering, in a large sauce pan heat 3 tablespoons of olive oil over medium/high heat.
• Add the potato, carrots, and parsnips. Cook until the veggies are slightly browned.

• Add 1 cup of chicken stock and some salt and pepper to the vegetable mixture.
• Turn the heat to low and simmer for 20 minutes so that the vegetable become soft.
• Combine the vegetables in the lamb mixture and then add in the kale. Cook for an additional five minutes so that the kale is fully mixed into the stew.

Grab a bowl and prepare to get your comfort food fix! For optimal enjoyment, serve with toasted bread on the side.