I, along with seemingly the rest of the world, went to see the Hunger Games this weekend. I read the books when they came out a few years ago and really loved them. The character of Katniss Everdeen was the perfect counterpoint to Stephanie Meyer’s Bella (yeah, I know everyone says that) (also I read too much YA fiction). The books capture all the things I love about dystopic fiction, and I was pleased that someone wrote a female character for whom there are bigger concerns in life than boys. Like, y’know, survival.
I realize going to see the movie on opening weekend, and eating chili cheese fries before the movie, and doing some unnecessary shopping before the movie are all very Capitol activities. And so, perhaps, was making this lamb stew when we got home. But, well, everyone is intrigued by the lamb stew. I can’t even count how many blog posts I’ve read about The Lamb Stew, and how many friends I have who’ve made their own version.
For those of you who are not Hunger Games aficionados, the story comes back, over and over, to starvation. People who do not live in the wealthy Capitol live with hunger every day of their lives. The children who are picked to fight to their deaths are often felled by hunger, rather than their competitors, in their game arena. Food is a focus of these books in the same way that food is a focus for anyone who is starving: a constant theme that runs just under the surface of every other activity. When Katniss visits the Capitol before being forced into the games, she is surrounded by more spectacle and wealth than she’s ever seen. Suzanne Collins does a great job of painting an extravagant scene, and a world where people strive to look as outlandish and unnatural as possible. But for a girl who has never had enough food, what stands out most is a meal.
Katniss talks about a lamb stew with dried plums. There’s no lengthy disquisition on the stew. It’s mentioned almost in passing. But as a reader, it sticks with you. You wonder how delicious this stew must taste to be more outstanding than someone with three inch gold eyelashes and purple skin. I wanted to make this stew from the first time I read the books.
I’m not sure what took me so long. The version of the stew that I conjured Sunday night was wonderful. I love lamb above all other meats, so it didn’t take much to please me. But the dried plums add a subtle sweetness that elevates this above a simple, meaty stew. I used potatoes for extra heft (I imagine a woman like Katniss would appreciate a stew that fills her up), and I seasoned the stew with Moroccan seasoning and paprika.
A stew like this is great for Sunday night because it takes a while to cook. You want it to have a long simmer over low heat to break down the sinews in the meat and make it silky and tender. The potatoes in this stew were nearly at the falling-apart stage; if you like firmer potatoes you can add them later in the cooking process.
Although this takes awhile to cook, it’s very easy to put together. I love cooking projects that allow me to spend most of the cooking time on the couch, reading a book or watching dumb television. I suppose that is just like someone from the Capitol.
If you haven’t read the books, I think you should, even if you don’t normally read YA, and even if you’re knee jerk reaction is to stay away. And if you have read the books, don’t be wary of the movie. Everyone involved did a great job bringing this, frankly, heart-wrenching and horrible story to life (and I mean horrible in the best way).
Lamb Stew with Dried Plums
- 2 tablespoons olive oil
- 1 pound lamb stew meat
- 1/2 large onion, sliced
- 2 cloves garlic, minced
- 4 small carrots, sliced
- 2 medium Russet potatoes, cubed
- about 1 cup dried plums (prunes)
- 1 tablespoon Moroccan seasoning
- 1 teaspoon Hungarian sweet paprika
- 32 ounces chicken stock (plus enough water to cover the vegetables and meat)
- salt and pepper
- fresh mint
If needed, cut the stew meat into 1 inch pieces. Season them with a bit of salt.
Heat about a tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. When the oil is very hot, add the stew meat. Add only enough at once to just cover the bottom of the pot; you don’t want to crowd the meat. Let the meat cook for a few minutes before giving it a stir to flip the pieces over. Once the meat is browned (but not cooked through) remove it to a bowl or plate and cook the remaining meat. Once the second batch is cooked, you can add the first batch back to the pot.
Stir in the onions, garlic, carrots, potatoes, and plums. Give the mixture a good stir, then add the Moroccan seasoning, paprika, and a healthy pinch of salt. Stir in the chicken stock, cover the pot, and bring to a boil. Once the liquid is boiling, lower the heat until the liquid is just simmering. Cook the stew, uncovered, for about 1 1/2 to 2 hours. You can add more water, if needed, to keep the vegetables just covered.
Once the meat is tender, the stew is ready. You can cook up some noodles or rice to serve it over, if you like. Season the stew to taste with salt, and pepper if you like. Garnish with fresh, chopped mint, and serve.