This recipe is originally from the Zingerman’s Guide to Good Eating by Ari Weinzweig. This stew brings together a medieval combination of Spanish flavors. The aroma released as it’s cooking will assure perfect attendance at the dinner table. It’s a staple on our Deli’s Rosh Hashanah menu, offering an alternative to the standard beef or chicken options.
Prep Time: 15m
Cook Time: 50m (plus several hours soaking time for saffron threads)
- 2 tbsp all-purpose flour
- 1/2 tsp coarse sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 3/4 lb lamb loin, cut into 3/4-inch cubes
- 1/4 cup extra virgin olive oil, preferably from Spain, plus more for serving
- 1 large onion, chopped (about 2 cups)
- 1 garlic clove, chopped
- 4 medium Yukon Gold potatoes, about 1 1/4 lbs, peeled and cubed
- 6 cups chicken broth
- 1/2 tsp saffron threads, soaked in 1/2 cup boiling water for at least several hours and up to 1 day
- 1 tbsp savory honey, preferably rosemary
- 1 sprig fresh rosemary, about 3 inches long
- 2 dried bay leaves
- 2 tsp Champagne vinegar or white wine vinegar
- 2 tsp fresh orange juice
- In a large shallow plate, mix the flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb and toss until well coated.
- In a large stockpot, heat the 1/4 cup olive oil over medium heat. Add the onion and garlic and saute until soft, about 7 minutes.
- Increase the heat to medium-high, add the lamb and cook, stirring occasionally, until browned. Add the potatoes and cook for 10 minutes, stirring frequently.
- Slowly stir in the broth. Stir in the saffron and its soaking liquid, the honey, rosemary sprig, and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are soft and the stew is thickened, about 25 minutes.
- Add the vinegar and orange juice, stir well, and simmer for 5 minutes more. Add additional salt and pepper to taste. Remove and discard the rosemary sprig and bay leaves. Serve in warm bowls, garnished with a ribbon of olive oil across the top.