Multiple meals from a big ol’ tasty leg of lamb that was originally spiced and oven roasted then served with boholicious sides, then the leftovers made into several other dishes including this ‘leg of lamb stew’~~the cool thing about this stew is that it can be frozen for later eats, so packaged it up in the right size freezer bags or containers that suit your lifestyle!
Now, when I make a stew I love to combo different veggies~~yep, the ol’ time regulars are fun, like carrots, potatotes, celery and onions~~but, it’s nice to throw in other team veggies, and in this case, enter Tuscan kale. Another variation for this stew is keeping the carrots in their most natural form, as in whole and with some of the green stems attached~~I mean you just gotta feel closer to the earth when you pick it up from your bowl and do the Bugs Bunny munch!
What you need:
6-8 cups of cubed previously cooked lamb (see Red Curry Lamb recipe)
3 cups beef or lamb broth + 1/3 cup flour (blended well)
3 cups V8 Spicy Tomato juice
2 tbl cumin
2 tsp sea salt
1 tsp red pepper flakes
4 bay leaves
2 cans (15 oz each) whole stewed tomatoes with juices (you can use roasted, spiced, whatever)
3 cups cubed potatoes (skin on)
6 whole rainbow carrots with some of the stems remaining
4 ribs celery/leaves cut into slices
1 large onion cut in cubes
10-12 leaves of Tuscan kale cut into thin slivers (can substitute regular kale, chard, spinach, etc.)
What you do:
Put the meat, broth, V8 juice, cumin, salt, red pepper flakes, bay leaves and tomatoes in a slow cooker. Let this mixture slow cook about 3-4 hours. Add the potatoes and carrots and cook another about 45-60 minutes.
Add the celery and onion and cook on low another 30 minutes. Finally, add the kale (or greens) about 20-30 minutes before serving. If the broth needs to be thinned, add more broth or water.
© alice d’antoni phillips www.allyskitchen.com