Lamb Stew and Naan Bread

We’re not having hiking adventures this month, but we’re having plenty of culinary adventures. Here are the new recipes we had for dinner tonight. Lamb Stew, from the Columbia Restaurant Cookbook, was absolutely delicious.

Lamb Stew

otherwise known as Chilindron de Cordero

1/4 cup olive oil
4 ounces salt pork, chopped
2 1/2 pounds lamb cut in 1 1/2" cubes
flour, salt and pepper
2 large onions, chopped
1 bay leaf
1 teaspoon paprika
1 teaspoon garlic, minced
1 tablespoon parsley
1/2 cup tomato sauce
1/2 cup sherry

Heat oil in a large skillet (we used our 14" Dutch oven); add salt pork and cook until browned. Remove and discard salt pork, retaining oil.

Dredge lamb chunks in flour. Season with salt and pepper and brown in the pan. Remove and set aside.

Cook onions until limp. Return lamb to the pan, add bay leaf, paprika, and tomato sauce. Cook over low heat for 1 1/2 hours, until lamb is tender. Stir in sherry just before serving. Makes 8 servings.

The leftovers tasted great served over some rice!

Originally I thought I’d try a new skillet bread recipe each week, and even go in order, but we don’t have the raisins that the Irish Soda Bread calls for, and, besides, the fourth recipe looked like the perfect accompaniment for lamb stew. It was. I don’t know that I’ve ever had naan bread, but this won’t be the last time. This is a super scrumptious piece of bread!

Garlic Naan Bread

3/4 cup warm water
1 teaspoon yeast
2 teaspoons sugar, divided
3 tablespoons plain yogurt
2 tablespoons olive oil
2 cups flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
2 tablespoons butter, melted
1 tablespoon minced garlic, divided
1 teaspoon garlic powder

Add 1 teaspoon sugar and yeast to the water and let set for a few minutes.  Whisk in the yogurt and oil.

Combine second teaspoon of sugar with the flour, salt and baking powder, and then mix into the yeast mixture. It may be soft and sticky, but carefully knead together. Then cover bowl with plastic wrap and let rise for 3-4 hours.

Melt butter and stir in 1 teaspoon of the minced garlic. Set aside. 

Heat a cast iron skillet until hot, and have a lid that fits it nearby.

On a floured surface, divide the dough into six balls. Roll each one into a circle about 1/4" inch thick and 6" inches in diameter. Sprinkle with both garlic powder and minced garlic and press into the dough.

Carefully place into the hot skillet and cook for 30-60 seconds. Turn and cook for another 30-60 seconds. Place the lid on and cook for an additional 30-60 seconds, or until done.

Brush with garlic butter. Sprinkle with chopped parsley or cilantro and coarse salt. Repeat with the other five pieces. Serve warm. 

Dessert was another new recipe – homemade Peanut Butter Eggs!