The icebox needed to be consolidated after having fed far more than its normal capacity. Chinese left over from New Year's Eve, fondue from Festivus, Halusky from the last night of family dinner and the slowly decaying remnants of a dozen meals past, present and future. Stew was the answer...lamb stew.
-Lamb from the Fondue Party-Already cubed and ready for the pot.
-Tomato (chopped)-Sandwich remnants that were quickly becoming unusable
-Garlic (3 cloves) & Onion (chopped)-Not a left over, but I am never with out it.
-Halusky-Is a Halusky is a cabbage and noodle dish native to Eastern Europe.
-Red Stripe Beer-Lager style Jamaican beer.
-Celery (2-3 stalks chopped) -That had lost its crunch and was looking for a graceful way to die.
-Sweet Potato (cubed)-Also, always on hand.
-Vegetable Broth-I used a powdered one.
Part Two: The Process
1) Brown the lamb in a large skillet with a little bit of Canola oil, Kosher salt and black pepper.
2) Place the onion, garlic, tomato, celery and sweet potato in the bottom of a slow cooker.
3) Once the lamb has browned nicely add it to the slow cooker pot.
4) Deglaze the browning skillet with the Red Stripe and the add that to the slow cooker.
5) Add two cups of the vegetable broth the slow cooker pot.
6) Cook on very low heat for 6-8 hours.
Note: You can add an combination of seasonings to this you like. I used ground fennel seeds, a bay leaf and crushed mint.
Part Three: The Service
Serve stew over the top of the left over Halusky. The cabbage and noodles mixed with thick meaty stew make an excellent winter time meal. The earthy flavor of the lamb mixed with the hoppy herbal flavor from the lager great an amazing balance of flavor that tastes like comfort. The haluski provides texture and crunch to balance the tender salty lamb.
*Zom-bee Meel:(N) A meal where you resurrect dead ingredients in your kitchen.