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FareShare Gazette Recipes -- December 2005 - E's


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Estouffade d'Agneau à la Provençale (Lamb Stew)

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                   * Exported from MasterCook *

              Estouffade d'Agneau à la Provençale (Lamb Stew)

Recipe By : Le Passe-partout restaurant, Montréal
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-12 Dec 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless lamb shoulder
3 tablespoons olive oil
2 onions -- sliced
1 onion -- chopped
1 carrot -- chopped
1 stalk celery -- chopped
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine
1/2 cup beef stock
2 cups diced plum tomatoes
2 large garlic cloves -- minced
1/3 cup black olives -- (not canned)
2 tablespoons brandy
12 ounces pizza dough -- or bread dough

In Dutch oven, heat 1 tablespoon of the oil over medium-low heat. Cook
sliced onions, stirring often, for 10 minutes or until softened and
beginning to colour. Transfer to plate. Wipe out pan.

Meanwhile, trim any fat from lamb; cut meat into bite-size cubes. Heat 2
teaspoons of the remaining oil in pan over high heat; brown lamb in
batches, adding more oil as necessary. Transfer to separate plate. Reduce
heat to medium. Add chopped onion, carrot, stirring often and adding more
oil if needed, until golden brown. Return lamb and any accumulated juices
to pan. Add wine and stock; bring to boil.

Cover and bake in 350 F. (180 C.) oven for 1 to 1 1/2 hours or until lamb
is barely tender. Stir in sliced onions, tomatoes, garlic, olives and

Lightly grease edge of pan lid. Roll and stretch dough into rope long
enough to circle rim of pan. Press onto rim, making sure most of the dough
is on outside. Place lid over dough; press gently but firmly to seal. Bake
in 350 F. oven for 40 minutes or until bread is crusty and golden. Serve
bread in pieces with stew.

Makes 6 servings

N.B. If using a red enameled cast-iron Dutch oven, line rim of pan with
foil to prevent the bread from touching the enamel.

From Le Passe-partout restaurant, Montréal.
Published in Canadian Living, November 1997 

Contributed to the FareShare Gazette by Claudia; 3 December 2005.

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Per Serving (excluding unknown items): 275 Calories; 9g Fat (34.7% calories from 
fat); 5g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 353mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat.

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