Favorite Recipes of Maverick Swaniel Harrienger











{April 18, 2012}   Going Into Battle Lamb Stew (El Paso Times)

2+ tablespoons olive oil

6 diced sliced bacon

.5 teaspoon seasoned salt

.5 teaspoon ground black pepper

.5 cup flour

2 pounds boneless leg of lamb, trimmed and cut into 1″ pieces

1 sliced medium onion

8 ounces cremini mushrooms, cut in quarters

2 sliced garlic cloves

1 cup cabernet sauvignon wine

8 ounce can tomato sauce

1 tablespoon brown sugar

1 teaspoon oregano

2 teaspoons horseradish mustard

6 peeled small red potatoes

3 cleaned and sliced small carrots

.5 cup dried cranberries

1 cup dried plums

In a large Dutch oven, heat oil over medium heat, then cook diced bacon until almost crisp.  Remove to plate, leaving bacon fat in pot.

Combine seasoned salt, pepper and flour in a large bowl.  Add lamb and toss to coat.  Add additional tablespoon of oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic, and wine.

In a small mixing bowl, combine the tomato sauce, brown sugar, oregano, and mustard; stir well.  Pour over stew.  Bring the liquid to a boil, reduce heat, cover and simmer 1.5 h.

Add cooked bacon, potatoes, carrots, cranberries, and plums to the pot.  Cover and simmer 2 h more or until tender.  Served on a bed of wild rice, you can win any battle with this hearty stew.

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