Ivy’s Green Chile Lamb Stew
Do you share your recipes?
When you personally share a recipe, whether it’s a treasured family creation or something you tore out of a magazine, tried and enjoyed, you are sharing a little bit of yourself.
Many of us share recipes all the time: on our websites or blogs, on Facebook, Google+ and YouTube. And of course we’re all able to get our dose of visual food porn on Pinterest and Instagram.
But when someone gives you a recipe directly, it’s even more special. They are sharing with you something that made them happy (and probably made those whom they fed happy, too)… a food memory made this way is pure love.
My wonderful friend Ivy moved away from Chicago to begin the next chapter of her life in Santa Fe. When she saw all my Hatch Chile posts a few weeks back, she shared her recipe for Green Chile Lamb Stew.
I knew I had to make it… not just because Ivy’s a great cook, but because she’s all about family and friends and, well, sharing. I knew that when I made this Lamb Stew, I would have her back in my kitchen again for a little while.
I used Hatch Chiles in this recipe (remember I bought 25 lbs. and froze them), but you can use any green chile, like Anaheim peppers, Cubanelle peppers or poblano peppers. Just make sure you roast and peel the peppers. Remove the seeds and veins if you don’t want your stew spicy.
This recipe takes about 2 to 3 hours to slow cook on the stove, so I used my trusty Pauli Cookware Pot. This is the perfect piece of cookware for a stew because you don’t have to constantly stir the stew or worry that it’s going to burn!
Thanks, Ivy. For the recipe… and everything else that comes with it.
Ivy’s Green Chile Lamb Stew
prep: 30 minutes
cook: 2 to 3 hours
serves 6
you’ll need…
1 tablespoon olive oil
1 pound lamb shoulder, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 cup chopped onions
3 cloves garlic, finely minced
1 cup carrots, cut into rounds
1 cup red potatoes, cut into 1-inch pieces
1 cup chopped tomatoes, canned or fresh
5 cups reduced-sodium chicken broth
1 cup chopped green chile pepper, roasted and peeled (remove the seeds and veins if you don’t want it spicy
1 tablespoon Mediterranean lamb seasoning (optional)
salt to taste
let’s get to it…
Heat oil in a large stockpot or Dutch oven on medium high. Add lamb in batches and brown.
Sprinkle flour on top of lamb and let it rest for 1 minute. Add onion and garlic and stir, making sure you scrape up the tasty bits from the bottom of the pan. Cook for 2 to 3 minutes.
Add carrots, potatoes, tomatoes, chicken broth, green chile pepper and lamb seasoning (if using). Stir and bring to a boil.
Reduce heat to low and simmer for 2 to 3 hours, stirring often.
Add salt to taste.
If you liked this recipe, you’ll love my recipe for Vietnamese Beef Stew!
