Lamb, dill, red wine ... spring stew or crusty pie.
3 pounds boneless lean lamp stew meat, cut into 1-1/2- to 2-inch cubes About 2 cups dry red wine
1/2 cup chopped fresh dill or 1 teaspoon dill weed
4 small onions (about 2-in. diameter), peeled and cut into quarters
6 medium-size carrots, cut into 2-inch lengths
1/2 cup whipping cream Salt and pepper
In a 5- to 6-quart pan, combine lamb and 1/2 cup of the wine. Bring to a boil, cover, and simmer over medium heat for 30 minutes. Uncover and cook until liquid boils away, then continue to cook meat in its own drippings, turning pieces to brown evenly, about 30 minutes more. Lift out meat and set aside. Skin off any fat.
Add 1-1/2 cups more wine and the dill to pan; scrape can to loosen browned bits. Return meat to pan; set onions and carrots on top. Cover and simmer, stirring occasionally, on medium-low heat until meat is very tender when pierced, about 1 hour. If needed, add more wine to keep liquid 1/4 to 1/2 inch deep.
Add cream and stir just until sauce boils. Add salt and pepper to taste. Serve hot; or let cool, then cover and chill for as long as 2 days. You can reheat the stew, or use it cold to make a pie (recipe follows). Makes 4 to 6 servings.
Lamb pot pie. Spoon chilled dill lamb and carrot stew (recipe precedes) into a 2-1/2-to 3-quart shallow baking dish. Set aside.
In a bowl or food processor, cut 6 tablespoons solid vegetable shortening inot 1-1/4 cups all-purpose flour until blended.
With a fork, mix in enough cold water (about 3 tablespoons) to make a dough that holds together when pinched. Press into a ball. Roll out on a lightly floured board to about 2 inches longer and wider than top of baking dish. Lay pastry on top of stew, trim edges, fold under, and flute, pressing firmly to dish rim to hold in place. If desired, reroll dough scraps, cut out in decorative pieces, brush lightly with water, and lay on top of pie.
Bake pie in lower third of a 375[deg] oven until crust is golden and stew is hot and bubbly, about 1 hour. Serve hot. Makes 4 to 6 servings.
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|Date:||Apr 1, 1984|
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