Are you hungry for The Hunger Games?
Okay, I’ll admit it. I’m a firm member of Team Peeta and I loved reading The Hunger Games series. If you haven’t read it, stop reading this post immediately and go buy or download a copy within the next hour. I’m not even kidding.
With the first installment of the film franchise just a mere three weeks away from opening, I thought we’d do a little tribute... (get it?) to Ms. Katniss Everdeen.
PS. Check out this brand new VIDEO clip of her showing her archery skills to the Gamemakers. Eeee!
To make this post about food, I thought we’d all participate in something I like to call The Hungry Games. Here is the recipe for Katniss’ favorite. And may the odds be ever in your flavor. ;)
The Capitol’s Lamb and Plum Stew
What You’ll Need:
- 1/2 cup safflower oil
- 1 cup of beef stock
- 2 pounds lamb stew meat
- 1 large yellow onion, sliced
- 1 clove of chopped garlic
- 1 1/2 cups dry red wine
- salt and pepper to taste
- 1 teaspoon cumin
- 1 cup prunes
- 1 sprig fresh thyme
Ready, Set, Cook:
In a large pot or Dutch oven heat oil over medium-high heat. We recommend safflower oil because it doesn’t smoke as much as olive oil does.
Brown the lamb in batches in the oil. Make sure the meat is dry before you cook it or it will not brown. Meat needs only to be seared as it will cook completely in the stew. Remove meat from the pot and set it aside.
Turn your heat down to medium. If you need a bit more oil for a dry pan, add an additional teaspoon to coat the bottom. Add your onions to the pan and cook them until they are translucent.
Add the lamb and its juices (from the plate) back into the stew back into the pot and stir. Add the garlic at this point so it won’t burn.
Add wine and beef stock to the pot and lower the heat to Low. Add your cumin and season your stew with salt and pepper to taste. Simmer with the lid on for half an hour. Check after 15 minutes. If it is too thick, add a bit more wine.
After a half an hour, add the prunes, fresh time and allow the stew to simmer for another half hour to 45 mins, stirring every few minutes. If you are cooking in a Dutch oven, you can perform the simmering process in your oven at around 250*F.
Serve stew with crusty bread or over rice.
Recipe inspired by Good Food Stories