Lamb Stew with Spring Vegetables
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child’s wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Bamya
Okra stew is a classic Middle Eastern dish made mainly with okra and tomatoes and sometimes lamb, as in this version. It’s very flavorful, thanks to cilantro, seven spice and lemon. To keep the okra from becoming slimy, I opt to cook them whole, with the tops intact. Using frozen small okra also helps; you can find them (and Lebanese seven spice) in many supermarkets and/or Middle Eastern and Mediterranean food shops, or buy the smallest fresh okra you can find. Serve the stew with plain white rice or vermicelli rice noodles, according to tradition.
Denningvleis (Sweet-and-Sour Braised Lamb With Tamarind)
The tamarind and other dominant flavors in this braised lamb come from the Cape Malay community. If you can’t find tamarind paste, you can substitute an equal amount of sherry vinegar or fresh lemon juice in the stew. The taste won’t be exactly the same, but you will get the nice sweet-and-sour effect along with the brown sugar. Serve with cooked rice and a vegetable such as Sukuma Wiki (Greens with Tomatoes). You can make this stew up to a week in advance. Just refrigerate it in an airtight container and rewarm it in a pot set over low heat before serving. It’s actually one of those dishes that’s even better if you make it ahead.
