[1]Adapted from La Cuisine de France by Mapie, the Countess de Toulouse-Lautrec
2 lbs. shoulder of lamb, cut into 1" cubes
4 T. butter
2 T. olive oil
1 lemon
1 onion, well caramelized to a rich sweet tangle
1 large pinch saffron
3/4 t. cinnamon
a sprinkle of turmeric
1 T. flour
s&p
1 large orange, to make the orange rind spiral garnish
carrot flowers (click for the video how-to)
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Caramelize the onion by slicing very thin and cooking in 2 T. butter over medium-low heat for 45 minutes or so, stirring occasionally, until the onions are meltingly soft, sweet and dark golden brown.
Use a mandolin to slice the lemon nearly paper-thin. Pick over the slices to pick out the bits of pips. Save what lemon juice you can.
In a heavy cast iron casserole (Le Cruset is perfect) heat the remaining butter and olive oil and sear the lamb chunks on all sides. Sprinkle the flour over the browned lamb and scrape all around the bottom of the pan to mix the flour with the fat. Add 1 c. hot water and the saffron, cinnamon, turmeric, salt and pepper. Stir in the caramelized onion, and bring to a simmer, so the flour/water mixture thickens a bit.
Make a layer of lemon slices over the top of the meat. Put the lid on the pot and put in a preheated 350º oven and cook for 1 hour.
While the stew cooks, make the carrot flowers (watch video How to Make Carrot Flowers [6]).
Use the same cannel part of the zester (it's the little loop or channel on the side of the blade which you might never have noticed before). It's pretty easy, hold the orange in one hand and dig into the rind starting the stem end, and cut around and around in a single long strand. It's not the end of the world if the piece breaks, you can patch it. But a single piece, well that's glorious.
Prepare the rice, toss with butter.
To serve make a bed of rice with a indentation in the middle. Stir the stew so the lemons are mixed througout, and neatly heap the lamb onto the rice. Wind the orange rind spiral down around the mini-mountain of meat. Smooth out the rice border and decorate with carrot flowers,
Are you glad you made this one!