Preparation of Lamb Stew. Video by Liddie Martinez

By LIDDIE MARTINEZ
Española Valley

Growing up with countless stories of my grandpa and uncles up in the mountains caring for the family flock of sheep, it was not a surprise to have lamb on the menu often. My grandma was a master in the kitchen and could whip up a feast in record time; she was very fond of lamb. I think it reminded her of the good old days raising her small children on the family farm surrounded by her flock. She loved the combination of lamb and garbanzo (chickpeas), which is not a surprise given it roots in the Mediterranean.

This Moroccan combination made its way across the Straits of Gibraltar to Spain where it is still a beloved dish. In Spain they use chorizo to flavor the base. It is difficult to find good Spanish Chorizo in the states, but I often use Andouille sausage with the casings removed as a substitute. It has a wonderful smokey paprika flavor and enough heat to give the dish a kick without making it too hot to enjoy. I used boneless lamb sirloin this time, but other cuts of lamb will work including the tougher shoulder since slow braising will tenderize any cut. Slow and low cooking is the key to mastering this dish. I used dried garbanzo but if you decide to use canned, make sure to drain and rinse before adding them to the pot 20 minutes before the dish is done, otherwise, they will get mushy.

I’ve also found that marinating the lamb the night before instead of searing it results in much more tender meat. If you are using dried garbanzo, you will need to soak it overnight in cool water. Don’t be shy with the water; the garbanzo will soak up quite a bit of liquid overnight. I use flat Italian parsley to garnish but cilantro is also a good choice.

(Salsa Recipe)

15 ounce can of whole tomatoes

¼ cup chopped onion

2 cloves garlic

1/3 bunch cilantro, stems removed

1 jalapeño

1/2 tsp. salt

½ tsp. ground black pepper

Place ingredients in a blender and process on high for 30-45 seconds. Place in covered container and refrigerate. Makes about 2 cups.

Braised Lamb Stew with Garbanzo

(Day Before)

1 ½ lbs. lamb sirloin cut into 2” pieces

1 cup Dried Garbanzo (Chickpeas)

2 cups prepared tomato salsa

Place dry garbanzo in a medium sized bowl and cover with 4 cups of cool water to soak overnight.

Place lamb pieces in a medium sized bowl and spoon 2 cups of prepared salsa over lamb. Pour ½ cup of white wine on top, cover and refrigerate overnight.

(Next Day) Preheat oven to 300°

2 Tbsps. Olive Oil

2 links Andouille sausage, casting removed

1 shallot, minced

1 small butternut squash, peeled and cubed

2 cups chicken broth

Chopped flat Italian parsley for garnish

In a heavy cast iron pot heat olive oil over medium heat and sauté sausage adding shallots when it is nearly cooked. Continue to sauté until shallots are transparent then add the drained garbanzo and finally the lamb pieces with the marinate. Stir in the chicken broth and cover with heavy lid. Place in oven with timer set at 3 hours. Season with salt and pepper. Serve over mashed potatoes or rice and garnish individual servings with chopped parsley.

Makes 8 hearty portions.