Organic local Lamb Stew meat preferably neck meat 3 pounds
organic garlic 14 cloves minced
organic onions 3 medium sized diced
organic carrots 2 medium peeled, split & sliced thin
organic jalapeño 1 medium, split, seeded & minced
organic fresh Pimento or sweet red pepper 1 large, seeded & diced small
organic last of the season tomatoes, 4 medium sized diced
fresh organic thyme 4 stems leaves only chopped
fresh organic oregano 4 stems leaves only chopped
your favorite red wine 3 glasses, one for you & two for the stew
flour for coating the meat
salt & pepper to taste
good local olive oil 3 tablespoons
organic canola oil 2 tablespoons
Oil your stew pot with the two oils & warm. Dust the lamb meat with flour & brown in the warm oils. The canola is there to raise the smoking point. bring up heat to browning level, turning meat till browned.
Add garlic, onions, tomatoes, peppers & carrots. cover & simmer on low heat. Slowly add the two glasses of wine while sipping on your glass. Remember don't cook with wine you wouldn't drink!
Simmer the stew for about an hour or so SLOWLY. Add fresh herbs at the end so their flavors are prevelent. Allow to reduce uncovered to correct thickness. Enjoy over buttered organic noodles or Spanish Saffroned rice!