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.
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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.
I agree with dick_c - it is a bit bland and probably needs a
little more zesty spices.
I was disappointed with the blandness of this recipe. I followed the recipe to the letter, but I would have expected more flavor from a Spanish dish. This recipe could use more spices; just salt and pepper doesn't do it.
The best lamb stew I've ever tasted and family loved the flavors. The lamb turned out tender and moist. Served with crusty rosemary and garlic bread. The only challenge I had with this dish was that the gravy/sauce did not thicken as expected. Leftovers did thicken and were delicious as well. Definitely will make this one again!
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