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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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.
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