***Forgot I never posted this.***
Not sure why I felt like making a stew in the summer, but I attempted another Food Network recipe on Sunday, this time the hearty lamb and lentil stew. I liked the recipe because I liked the flavors it created. But I did not like the ultimate balance of food at the end. Here’s what I learned (and what I would change):
1. I used lamb shoulder, which included bone. It added tremendous flavor and the gelatin created a nice texture in the liquid. The problem, however, is that the recipe called for only 1/2 a pound of lamb. I’m no meat lover, but there were a ton of lentils (which I love) and a few bits of lamb. Next time, I’d include maybe 2 lamb shanks for flavor and then another pound of lamb stew meat.
2. I’m not a fan of french lentils. I’ve been into orange lentils recently, I’d like to try those on the next go around.
3. The combination of spices was perfect. I wouldn’t change a thing.
4. I’d cut down a bit on the diced tomato (maybe around 20 oz) and increase the tomato paste. I wanted more tomato flavor but less chunks of tomato.
5. Salt the lamb and then add about 1/2 to 3/4 of a teaspoon of salt prior to cooking. It’ll turn out much tastier.
I enjoy recipes where I learn something, and this one was no different. I’ll be making it this winter, and I’m hoping these changes bombify it.
Tags: Food Network, lamb, lentils, stew, winter
