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Lamb And Vegetable Stew
(Cazuela Decordero)
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| What You Need: |
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2 tablespoons vegetable oil
2 teaspoons paprika
6 shoulder lamb chops, or 3 lamb shanks sawed in half lengthwise
6 cups water
6 medium boiling potatoes, peeled
2 large carrots, scraped and cut crosswise into 2-to 3-inch pieces
1 onion, peeled and quartered
1˝ pounds unpeeled winter squash, scrubbed and cut into 6 pieces
1 large garlic clove, peeled
˝ teaspoons freshly ground black pepper
1/8 teaspoon dried oregano
1 cup fresh string beans, trimmed, washed and cut into 2-inch lengths
3 tablespoons raw long-grain rice
3 ears corn, shucked and cut in half crosswise
˝ pound fresh green peas, shelled, or ˝ cup thoroughly defrosted frozen peas
2 teaspoons salt
1 tablespoon finely chopped fresh parsley
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| How To Cook: |
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1. In a heavy 5-quart casserole, heat the oil over high heat, tipping the casserole to coat the bottom evenly, and turning the heat down to moderate if the oil begins to smoke.
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2. Stir in the paprika, then add the lamb and brown it well on all sides, turning the. pieces frequently with tongs. Pour in the water, and bring it to a boil, then add the potatoes, carrots, onion, squash, garlic, black pepper and oregano.
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3. Reduce the heat to low, cover the casserole and simmer undisturbed for 15 minutes. Add the string beans and rice, stirring gently once or twice, and cook covered for 30 minutes.
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4. Add the corn, peas and salt. Cook covered for 5 minutes more. Sprinkle the stew with chopped parsley and serve directly from the casserole.
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