Here’s another tasty-healthy lamb-yogurt stew from I&B. Note that I’ve already made the Turmeric-Scented Lamb & Chickpea Stew as well as Creamy Yogurt & Lamb Stew with Grains, which were both pleasant (see those posts, coming soon). My housemate, Meryll, was around, so I made some for her too.

Overall, the dish was good, but I liked it less than the other two lamb stews (particularly the grain one) in I&B. I’d recommend cooking the stew longer than it says. For a double batch, use only about 7 cups of hot water total, then boil for 2-2.5 hours, uncovered if needed.

Served with Rice and Orzo Pilaf, Strained Yogurt, and onion, cucumber, tomato salad. I highly recommend these accompaniments to elevate the dish! Served with a qualitätswein (earlier harvest / less ripe / usually cheaper) riesling from Sybille Kuntz. This was a fine pairing, but could have been better. I didn’t take notes on it, but I’m guessing this didn’t have the fat/heat to call for a riesling. Maybe a light red or rosé a bit earthy and acidic could compliment the gaminess of the lamb, freshness of the salad and earthiness of the chickpeas?

Joe’s Rating: 6.5
Difficulty: 5.5