Servings: 4 to 6
Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless lamb makes for easier eating; the choice is yours.
A cassola is a traditional Catalan shallow terra-cotta casserole dish. When shopping for one anywhere outside of Catalonia, you’ll most likely see it called by its Spanish name, cazuela. Some manufacturers recommend using a heat diffuser to protect the cassola from direct flame and help the food cook more evenly. If you don’t have a cassola, you can use a 12-inch-wide heavy-duty Dutch oven or straight-sided skillet instead.
I just wanted to share that I recently discovered a soft Italian salami (not like what that flavor suggests) mixed with Calabrian chili product, not hot spicy, called Dnuja (yes that’s right ;) which is an 11 on a 1 to 10!
It’s impossible to find locally in San Diego thus far but they have several brands on Amazon and even the cheaper ones are just wonderful! About 1/2 cup melted with the oil to sauté into would make this dish SING! That’s my gift to you today!
This was OK, but I also found it a bit bland and heavy. It seemed to need something to brighten up the flavors. It was surprising to notice the article describes how in Catalan cuisine, a 'picada' (garlic, herbs, almond) is stirred in at the end of cooking -- yet for some reason this stew does not include it! In retrospect, it would have been a lot more interesting with the help of a picada.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.