LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING

LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING image

Yield 6 servings

Number Of Ingredients 18

LAMB
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, trimmed, boned, cut into 1-inch pieces
1/4 cup all purpose flour
3 tablespoons olive oil
1 cup chopped shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon minced serrano chilies with seeds
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
1 14- to 15-ounce can diced tomatoes in juice
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
TOPPING
4 plum tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
2 shallots, chopped
2 garlic cloves, finely chopped
1 serrano chili with seeds, chopped

Steps:

FOR LAMB: Place lamb in bowl; sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in 3 batches, add lamb to pot and saute until brown, about 5 minutes per batch. Using slotted spoon, transfer lamb to another bowl; reserve flour remaining in first bowl. Add shallots, garlic, thyme and chilies to pot; stir 1 minute. Add reserved flour; stir 30 seconds. Add both broths; bring to boil, scraping up browned bits. Add tomatoes with their juices and lamb with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potatoes. Simmer uncovered until potatoes and lamb are tender and sauce thickens, stirring often without breaking potatoes, about 40 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.) FOR TOPPING: Mix all ingredients in bowl. Season with salt and pepper. Transfer stew to large bowl; sprinkle with topping.