Lamb stew with wheat berries in red wine sauce
Instructions:
- WHEAT BERRIES:
- 2 cups water;
- 1 cup soft whole wheat berries, soaked overnight and drained.
- GARLIC YOGURT:
- 1 cup plain whole-milk Greek yogurt;
- 2 cloves garlic, minced;
- Fine sea salt.
- STEW, AND TO FINISH:
- 1 (28-ounce) can whole tomatoes;
- 1 cup dry red wine, such as Cabernet Sauvignon;
- 2 tablespoons good-quality balsamic vinegar, plus extra for seasoning;
- ½ teaspoon paprika;
- 1¼ pounds lamb shoulder, trimmed of fat and cut into 1-inch cubes;
- 2 tablespoons (or more) extra-virgin olive oil;
- 1½ cups chopped onion (about 1 medium);
- 2 cloves garlic, thinly sliced lengthwise;
- 1 (3-inch) cinnamon stick;
- 1 bay leaf;
- 1 teaspoon fine sea salt;
- 2 tablespoons tomato paste;
- 1 pound carrots, cut ¼ inch thick (about 3 cups);
- ¾ cup dark raisins;
- 1 teaspoon brown sugar;
- ¼ teaspoon freshly ground black pepper.
- To prepare the wheat berries, bring the water and the wheat berries to a boil in a heavy-bottomed medium saucepan. Decrease the heat to maintain a simmer, cover, and cook until the wheat berries are tender with a slight chew, about 45 minutes. Remove from the heat, cover, and set aside to steam for 10 to 15 minutes, if you have time. Drain, reserving the cooking liquid (about ½ cup).
- Meanwhile, prepare the garlic yogurt. Beat the yogurt in a small bowl with a fork until smooth. Stir in the garlic and season with salt. Chill, covered, until ready to serve.
- To make the stew, place the tomatoes with their juices, wine, vinegar, and paprika in a large bowl. Using a wooden spoon or your hands, gently crush the tomatoes and combine the mixture.
- Pat the lamb dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven or large heavybottomed saucepan over medium-high heat until shimmering. Working in 2 or 3 batches, cook the lamb until browned on all sides, adding a bit more oil if the pan goes dry, about 5 minutes per batch. Using a slotted spoon, transfer the lamb to a plate. Decrease the heat to medium; add the onion, garlic, cinnamon, bay leaf, and ¼ teaspoon of the salt. Cook, stirring constantly, until the onion softens, 2 to 3 minutes. Add the tomato paste and cook for 30 seconds, stirring. Add the tomato mixture (it may splatter!), the meat with its accumulated juices, the carrots, and the remaining ¾ teaspoon salt, scraping the bottom of the pot. Bring to a boil. Decrease the heat to maintain a simmer, cover, and cook for 30 minutes.
- Add the raisins, the wheat berries, and, if needed, enough of the reserved cooking liquid to just cover the vegetables (the tips of the carrots will show). Return to a boil. Decrease the heat to maintain a simmer, cover, and cook until the lamb is fork-tender, about 40 minutes. Add more cooking liquid or water to thin, if you like.
- To finish, season with the brown sugar and pepper, as well as a dash more balsamic vinegar. Taste and adjust the seasoning, and serve with the garlic yogurt spooned on top or alongside.
- TO GET A HEAD START: Make wheat berries, as in step 1, ahead. Or cook the soaked wheat berries while you assemble the ingredients. The stew can be prepared 1 to 2 days ahead—it will only get tastier.
- TO VARY IT: It is worth tracking down soft wheat berries here, as hard wheat berries are more chewy and typically need longer to cook. This dish is also delicious when using about 2½ cups cooked spelt or Kamut berries (see cooking instructions).