Four-Ingredient Lamb and Pear Casserole
Yes, four. Unless you count the salt. Then five.
This recipe comes from The Encyclopedia of Creative Cooking, a 797-page book my grandma gave me years ago that's simply filled with color photographs. Don't you love to see pictures of what you're thinking about making?
The pears break down as they cook, and, combined with the ground ginger, make a lovely gingersnappish sauce.
The hardest part about this recipe is cutting the fat off the meat, so if you have a butcher who will cut the meat for you, I say go for it.
LAMB AND PEAR CASSEROLE
2 pounds stewing lamb, trimmed of excess fat and cut into pieces
2 t. ground ginger
6 medium-sized cooking pears, peeled, quartered, and cored (I'm sure canned pears would work fine)
2 T. white wine
Put meat into lightly greased large pan that has a tight-fitting lid. (I use the same one I cook spaghetti in.). Brown in its own fat. Sprinkle ginger over meat. Add pears and a little salt if desired. Add wine. (The book notes, "Juice from pears should provide sufficient liquid, but if it begins to dry, add a little more white wine.") Cover tightly and cook on low for 1 1/4 hours.
Note that I served this over baked potatoes. But it would be lovely on its own, or served with rice or noodles.
Also, my conscience demands that I tell you the official recipe calls for a package of frozen string beans to be added at the same time as the pears. But all residents of this castle would painstakingly pick out each green bean and oh-so-uncomplainingly nudge it to the side of their plate. So alas, no green beans here. If your castle dwellers are more amenable to green bits, feel free to add them.
Do you have any four-ingredient dishes you lunge for when prep time is limited?
Labels: main dishes