Newport Lamb Stew

• 1 1/3 boxes chicken broth (recommend College Inn White Wine & Herb Chicken Broth)
• 2 cups of Cabernet or other red wine
• 5 cloves garlic
• 1 Vidalia onion
• 1 24-oz. package of diced butternut squash (roughly 1.5 medium squashes)
• 4 parsnips, diced
• 1 very large dollop of Dijon (about 2 T)
• 5 slices of bacon
• Tamari (to taste)
• Worcestershire (to taste)
• 1 T curry powder (optional)
• 3 T tomato paste
• 3.5 pounds of lamb chops (shoulder chops will do)
• Bunch of fresh whole herbs - rosemary, sage, oregano, or what-have-you (you can substitute dried herbs)
• Olive oil

1. Saute bacon in a pan (preferably cast iron).
2. Drain fat, brown lamb chops and set them aside.
3. Saute chopped onion in olive oil in the pan.
4. Add a little pool of about 1 T olive oil to the center of the pan and add your garlic to it using a garlic press (or chop it finely); saute garlic for 60 seconds.
5. Add tomato paste & curry powder; saute for 60 seconds.
6. Add wine, broth, and Dijon and deglaze the pan.
7. Transfer to a stock pot.
8. Add lamb chops, the bacon chopped into small pieces and the herbs (no need to chop up the herbs).
9. Simmer for .5 hour.
10. Add Tamari and Worcestershire to taste (NOTE: we wait until this point to add this because the bacon and herbed chick broth add extra salt, so you want to make sure it's not too salty).
11. Simmer for another hour (or more).
12. 1 hour before serving, add parsnips and squash
13. At some point before serving, remove chops, remove meat from the bones (it will fall right off the bone), chop up and throw back in the stew. If you threw herbs in whole, you will also want to remove the now-empty stems.
14. THIS SERVES 7. BUT DOUBLE THE RECIPE BECAUSE YOU WILL WANT MORE.

chicken broth, cabernet, garlic, vidalia onion, butternut squash, parsnips, t, bacon, worcestershire, curry powder, tomato paste, lamb chops, herbs rosemary, olive oil

Taken from www.epicurious.com/recipes/member/views/newport-lamb-stew-52525311 (may not work)