Recipe: Lamb and Coriander Stew
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
This last summer (we know, it’s hard to even imagine summer these days) we were overwhelmed by self-seeded cilantro. It wasn’t the worst problem to have, though — we eat a lot of cilantro, and it’s a beautiful, practically indestructible plant. So, we approached it much like Jake approaches his butchery: whole animal. We ate the greens until they bolted, then we enjoyed the flowers and fresh coriander berries in salsas, salads and soups. And before the first frost hit, we went out and cut down all of the remaining stems and hung them in the house to dry, leaving us with a ton of home-grown coriander for winter use.
This hearty stew celebrates the robust flavor of coriander, and it also features some other local favorites — lamb, root veggies and, most importantly, BEER. We’ve always got some Glass Bottom Brewery Trail Magic in our fridge, and besides being a delicious ale, it’s the perfect braising liquid for Square Roots Farm’s delectable lamb. Combined with our coriander and some crisp local carrots this is a sweet, and zesty meal perfect for weekly rotation.
Lamb and Coriander Stew
Serves 4 with leftovers
3 lbs. lamb shoulder, cubed
3 lbs. carrots, 1 lb. chopped, 2 lbs. cut into ½” x 3” sticks
1 yellow onion, chopped
1 tbsp whole coriander seeds
22 oz. Glass Bottom Brewery Trail Magic
1½ cups chicken stock
1. Preheat oven to 350 degrees. With a clean towel, pat the pieces of lamb dry.
2. Pour about ¾ cup of flour and a heavy dose of salt on a clean plate and mix with a fork. Roll the cubed lamb in flour mixture until covered.
3. In a heavy pot or dutch oven heat 3 tablespoons of olive oil over high heat. In small batches, brown the lamb pieces, setting aside when done. Add more oil as needed.
4. After browning the meat, turn heat down to medium-high. Throw in the coriander, and when the seeds start to toast and release their aroma, add onions and chopped carrots. Cook until vegetables begin to soften. Add lamb back to the pan, along with the beer and stock.
5. Bring to a boil, cover and put in oven for 2 hours.
6. After two hours, lay the carrot sticks on top of the stew, and put back in the oven for another 30 min.
7. Take out of the oven and serve.