As Spring is approaching lamb comes to mind. Lamb stew is lighter than beef stew which I consider winter fare. My lamb stew has a sweetness to it as I add lingonberry jam (redcurrant jelly would do too) and dried fruits – prunes and apricots. Lingonberries are widely used in Swedish cooking often as a jam which accompanies dishes such as meatballs. Lamb can be a bit fatty so I degrease the stew with paper towel.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
2 large cloves of garlic – grated
2 pounds of stewing lamb – cut into bite size pieces
2 cups beef broth
1 can of cannellini beans
8 dried prunes – cut into small pieces
10 dried apricots – cut into small pieces
2 tbsp. lingonberry jam (1 tbsp. redcurrant jelly, if substituting)
1 tbsp. Dijon mustard
Heat the oil in a Dutch oven and when sizzling add the onion and let soften and brown a little, then add the garlic and cook for a further few minutes then remove onions from pan and place on a plate.
Make sure pan is very hot before adding the lamb as you want to sear it on all sides.
When lamb is nicely seared place onions back in pan and the remaining ingredients.
Cover pan with lid, bring to a boil, then turn heat down to a simmer and cook for an hour or so.