Entree: Greenland – Southern Culinary Region – Nanoq (Hearty Greenlandic lamb and root-vegetable stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1 1/2-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 cups (300 g) peeled and cubed rutabaga (swede)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 3/4 cup (150 g) pearl barley, rinsed
- 4 cups (960 ml) beef or lamb stock, preferably low-sodium
- 1 cup (240 ml) water (adjust as needed)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 6 whole juniper berries, lightly crushed
- 1 tsp (5 g) coarse salt, or to taste (reduce if stock is salty)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Pat the lamb pieces dry and season lightly with black pepper. Heat vegetable oil and butter in a large heavy pot or Dutch oven over medium-high heat; brown the lamb in batches until well caramelized, 4–6 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until soft and translucent, about 6 minutes. Add garlic and cook 30 seconds more.
3. Return the lamb to the pot with carrots, rutabaga, potatoes, and pearl barley. Stir to combine.
4. Pour in the stock and 1 cup (240 ml) water to just cover the ingredients. Add bay leaves, thyme, crushed juniper berries, and salt. Bring to a gentle simmer.
5. Cover and simmer on low heat for 1 1/2 to 2 hours, or until lamb is tender and barley and vegetables are cooked through. Check after 1 hour and add a little more water if the stew is too thick.
6. Remove bay leaves and taste for seasoning, adjusting salt and pepper. Sprinkle with chopped parsley before serving.