Entree: Latvia – Jēra gaļas sautējums (Hearty slow-cooked lamb stew with root vegetables and caraway)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1.5 lb (700 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or butter
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 carrots, peeled and sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 parsnip, peeled and sliced (about 4 oz / 115 g)
- 2 tbsp (16 g) all-purpose flour
- 3 cups (720 ml) lamb or beef stock
- 1 cup (240 ml) water
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) sour cream or crème fraîche (optional) for finishing
- 2 tbsp (8 g) fresh dill, chopped for garnish

Instructions

1. Pat the lamb dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper; heat oil or butter in a heavy pot over medium-high heat and brown lamb in batches until well seared, transferring to a plate.
2. Reduce heat to medium, add onion and carrots to the pot and cook 6–8 minutes until softened; sprinkle with flour and cook 1 minute while stirring to form a roux.
3. Return lamb to the pot, add stock, water, bay leaf and crushed caraway seeds; bring to a simmer, cover, reduce heat to low and braise gently for 1 hour.
4. Add potatoes and parsnip, adjust salt and pepper, cover and continue simmering 30–45 minutes until lamb and vegetables are tender.
5. Remove bay leaf, stir in sour cream if using, adjust seasoning, sprinkle with fresh dill and serve hot with dark rye bread if desired.