Adapted from The Minimalist Entertains
Serves 8
3 lbs. boneless lamb, from the shoulder, cut into 1 1/2-in. chunks
1/2 shallots, peeled (cut in half- or even in quarters – if they are large)
1 3/4 lbs. very small new potatoes, washed (if they are larger, cut in half)
Salt and freshly ground black pepper
1/2 c. white wine
4 med. carrots, diced into small pieces
2 c. green peas (frozen optional)
16 scallions
1 c. dill leaves, snipped
8 lemon wedges (to serve)
Sour cream, creme fraiche or yogurt (to serve)
Heat a large skillet over high heat. Place lamb in hot skillet and sear meat, undisturbed, for about 4 minutes (until underside is browned). Stir, add shallots and potatoes. Let cook another 2 minutes, add salt, pepper, 1 cup water, and wine. Stir, scraping the bottom to loosen any bits of meat that may have stuck. Return to a boil, then turn heat to low, cover, and let simmer for about 45 minutes, stirring once or twice.
Uncover, add carrots, stir once, re-cover and let simmer for about 15 minutes more, or until lamb and potatoes are cooked.
Uncover and add peas and scallions. Raise heat to boil away excess liquid (if there is any). Taste and adjust seasonings (you may want to add a nice pinch of red pepper flakes to give it some extra “heat”). Toss with dill just before serving, saving a little to garnish the plate. Serve with a lemon wedge, a dollop of sour cream, and a small sprinkle of dill leaves.
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