Lamb stew Maastricht-style

Limburgse stoofpot van lamsvlees

450 grams / 1 lb lamb in cubes
2 tbsp flour
1 tsp thyme, powdered
salt & black pepper
6 large onions, 400 grams / 12 oz., chopped
6 cloves garlic, chopped
3 tbsp olive oil
60 grams / 2½ oz. butter
2 dl / 1 cup strained tomatoes
½ liter / 2 cups red wine
2 bay leaves
24 black, pitted olives, chopped
1 tsp sugar
2 tbsp chopped parsley

Put the sifted flour in a plastic bag and mix in well the powdered thyme, salt and freshly ground pepper. Add the meat cubes and shake well until all sides of the cubes are well-coated.

Heat a deep skillet and put in the oil and butter. When thoroughly heated, put in the meat and brown the lamb cubes on all sides. Add the coarsely chopped onions and the finely chopped garlic and stir-fry until the onions become very light brown.

Pour in the wine and the strained tomatoes (from a can or jar) and mix well. Add hot water if necessary to just cover the meat. Put in the bay leaves.

Cover the pan and simmer the stew for 70 minutes and see that the meat remains just covered. Remove the lid, add the chopped olives, and the sugar. Stir. Simmer for 10 more minutes, until the sauce has thickened. Take out the bay leaves and sprinkle with parsley just before serving.

Tastes great with chunk of coarse, whole wheat bread.