Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Lamb Stew With Raisins
HOT LUNCH RECIPE WAGON: Lamb Stew With Raisins
2 ½ pounds lamb stewing meat on the bone, such as lamb shanks, shoulder, blade chops, riblets; or 2 pounds boneless lamb stewing meat, cut into large cubes
! ½ cups raisins
Salt and pepper to taste
- Place lamb and raisins in a pot large enough to hold them comfortably and cover with water. Boil over high heat, then reduce the heat and simmer, covered for 2 hours, or until the meat almost falls off the bone, or falls apart when stuck with a fork. Cool for 1 hour at room temperature, or in the refrigerator overnight.
- If you’ve refrigerated the stew, remove the hardened fat from the top and discard. Put the pan over low heat to melt the cooking liquid. Pour contents of the pan into a colander placed over a bowl to catch the liquid. When cool enough to handle, remove the bones from the meat with your fingers and discard the bones. At this point, you can (depending on the age of your child) place the meat and raisins in a food processor and add enough of the cooking liquid as necessary to puree the solids, or chop the meat with the raisins and add enough of the cooking liquid to achieve the texture of a stew. Season with salt and pepper. Pack warm for a hot lunch in a heated lunch tote.
NOTE
The leftover cooking liquid can be used to cook rice, kasha, or any other grain.
STORAGE
This stew can be refrigerated for up to 4 days.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF