Lamb Stew with Endives
Serves: 4
Preparation time: 90 min.
Ragoût d'Agneau aux Endives is a favorite from the Provence's Alpine region. The dish gets its special kick from the Endives (aka Chicory or Belgian Endives). Sisteron is famous for its production of yearling lamb. The Alpine meadows gives their meat a special taste.
Ingredients:
- 3 tbsp. olive oil
- 1 slice, about 100 gr (3 oz) of bacon, cut into cubes
- 1 1/2 kg (3 lb) lamb shoulder, cut into 4 - 5 cm (2 inches) cubes
- 1 large tomato about 1 cup, peeled, seeded and coarsely chopped
- 4 cloves of garlic crushed
- 250 ml (1 cup) dry white wine
- 1 bouquet garni
- 4 large endives (chicory/Belgian endives/whitloof), quartered
- 250 gr (1/2 lbs) pickled onions
- salt and pepper
Preparation:
Warm 2 tbsp of olive oil in a heavy sauté pot over medium heat. Add the bacon and sauté it until it is colored on all sides. Remove the bacon to a plate dressed with towel paper to soak up the excess fat. Add the lamb cubes to the pot, sprinkle with salt and pepper and brown them gently on all sides. This will take about 15 - 20 minutes. Add the chopped tomato, garlic and white wine and raise the heat to high. Stir and scrape the pan's bottom with a wooden spoon to dissolve any brown particles. This will produce a tasty brown sauce. Add the bouquet garni, reduce the heat to low and let it simmer, covered, for about 35 - 40 minutes.
Meanwhile warm 1 tbsp of olive oil in a casserole over low heat. Add the pickled onions and the endives. Sweat them over gentle heat, shaking the pan now and then. The endives should be only slightly wilted as they will continue to cook when added to the stew.
When the lamb stew is almost done, add the reserved bacon and the pickled onions and endives mixture. Let simmer for little while to combine the flavors but make sure that the endives don't get too soft. Check that the lamb is tender and - voilà - ready to serve!
In the Alpes-de-Haute-Provence region this dish is often accompanied by new boiled or roasted potatoes. But you can serve it also with fresh noodles or simply with a crusty baguette.
