Tuesday, January 13, 2015

Katniss' Lamb Stew with Dried Plums and Wild Rice (The Hunger Games)

Make Katniss' favorite dish from the Capitol:
Lamb Stew with Dried Plums
on a bed of Wild Rice.
You'll want to "eat it by the bucketful"!!


Katniss' Lamb Stew
*serves 8


3 lbs. lamb meat, cut into 1" cubes
1/2 cup all-purpose flour (or gluten-free flour)
2 teaspoons fresh (or dried) rosemary, finely chopped
2 teaspoons fresh (or dried) thyme, finely chopped
2 teaspoons chopped parsley
5 tablespoons vegetable or canola oil
2 medium (or 1.5 large) onions, thinly sliced
4 cloves garlic, finely chopped
32 ounces beef stock
3 tablespoons tomato paste
1 tablespoon sugar
2 cups carrots, peeled and chopped
12 fingerling (or 2 large russet) potatoes, cut into 1" chunks
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 handful chopped parsley
1 cup frozen peas
8 dried plums (prunes), cut in half
sea salt
ground pepper


In a large bowl, mix the flour with 2 teaspoons of each: rosemary, thyme and parsley. Add the meat to the bowl and toss until completely covered. Set aside.

Pour 3 tablespoons of oil into a Dutch oven (or large pot) on medium-high heat. When the oil is hot, add the dredged meat. Cook until brown, turning often. Remove the browned lamb from the pot and set aside. 

In the same pot, pour 2 more tablespoons of oil and add the onions. Cook until tender and translucent. Add the chopped garlic and cook for 2 more minutes. Add the lamb cubes back into the pot.

Pour in the beef stock and tomato paste. Add the sugar. Stir well. Add in the carrots and potatoes. Add the sprigs of rosemary and thyme. Place the lid on the Dutch oven and place in regular oven. Bake at 350 degrees (F) for 1.5 hours (or cook in large pot on stove for 1.5 hours on medium-low heat) (or transfer to a Crock-Pot and cook on high for 2 hours).

After cooking for the above time, remove lid. Add in the frozen peas, dried plums and chopped parsley. Salt and pepper, to taste. Replace the lid and put back in oven for an additional 30 minutes at 350 degrees (or cook on stove for 30 minutes on low) (or turn Crock-Pot to low and cook for another hour). Make rice (easy recipe below). Remove from heat and discard sprigs. Spoon over a bed of rice.

Wild Rice Ingredients:

3 (8-12 ounce) pouches of steam-in-the bag wild rice
2 tablespoons water
6 tablespoons butter
salt and pepper, to taste


Cut open rice pouches and pour into a microwave-safe bowl. Add water and butter. Cook for 5-6 minutes. Stir rice well, making sure to soak up all of the yummy butter. Add salt and pepper. 

Serve with Prim-Peeta Bread & Nightlock Juice.

No comments:

Post a Comment