Lamb Stew with Dried Plums - The Hunger Games

Katniss' Favorite Lamb Stew with Dried Plums

I hope everyone had a great 4th of July! It's always an amazing celebration when fireworks are involved! I unfortunately didn't have a great haul. I bought around $35 worth and this is all I got! :'( prices of fireworks really went up a lot from the last time I bought them! $7 for 2 roman candles?! At least I can save them for my birthday and new years! 

This is the second 4th of July my family has celebrated at our new house. Previous to that, we used to have great parties and invited everyone we knew. It was awesome. Bingo, halo-halo...it was just fun all around. As opposed to now, we don't do anything.

Our neighbors have a small get-together though. It was really amazing once everyone started lighting their own fireworks. Most of my neighbors had aerials! (Surprising because you can't buy them here). It was super pretty being under those! :) 

So I made lamb stew Hunger Games style! This is Katniss' favorite lamb stew. It's the stew that she loved eating in the Capitol and that was sent to her by Haymitch during the games. It's also what she says she was most impressed by about the Capitol during her interviews before the games. 

It was a bit sweet for my tastes, even with the cut-down of sugar, but still good. I'm not much of a lamb person though, too game-y. I doubt i'll be making this again unless I find myself having a Hunger Games themed party. Hah.

Recipe Adapted from The Hunger Games Cookbook by Emily Baines.

Katniss' Favorite Lamb Stew with Dried Plums:
Yield 8-10 servings

Ingredients:
5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces
2 teaspoons salt
½ teaspoon ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
1 teaspoons brown sugar
3 cups diced carrots
1 cup diced zucchini
1½ cups diced celery
2 large onions, diced
3 potatoes, cubed
2 cups halved dried plums
2 teaspoons dried thyme
3 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh parsley
2 bay leaves
1 cup ginger ale

Directions:

1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.
2. Heat olive oil in a large pan and brown the meat, working in batches if you have to.
3. Remove lamb to a side plate. Pour off fat, leaving ¼ cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the ½ cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.
4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1½ hours.
5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork.