Narsai David Recipe: Assyrian Lamb Stew

(KCBS) - KCBS Food and Wine Editor Narsai David shares a delicious lamb stew for the cold weather - just what his mother used to make.

3 lb lamb shoulder cut in 1-1/2" pieces
salt and pepper
2-3 TBS oil
2 onions, chopped
4-5 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
2 tsp dried basil
1 cup red wine
1 cup broth (lamb, beef or chicken)
1 14 1/2 oz can diced tomatoes

This recipe was my Assyrian mother's standard stew base for any number of variations. She frequently added string beans or other vegetables to the pot near the end of cooking for all the flavors to meld together.

Season the meat with salt and pepper. Brown the lamb a little at a time in the oil over medium high heat. Remove to a kitchen bowl as it browns. Then add the onions, lower the heat to medium and cook, scraping the pan with a wooden spatula to loosen the brown bits of meat. When the onions are translucent, add the garlic and herbs. Cook for only 1-2 minutes. Add the wine, broth and tomato and return meat to the pan. Stir and bring to a full rolling boil. Then cover the pot and reduce heat to a very low simmer.

Check it periodically for the amount of liquid. It should take about 2 hours for the meat to get tender. More broth can be added if needed, but the goal is to let the liquid reduce to a sauce consistency.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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