Lamb Stew With Funghi Porcini

• 1 ounce dried mushrooms (funghi porcini, also called cepes)
• 3 pounds boned shoulder of lamb cut in 2-inch cubes
• 1 tablespoon sugar
• 2 tablespoons peanut or vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup canned peeled tomatoes, chopped
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 carrots, sliced
• 3 strips orange peel
• 1/2 teaspoon thyme
• Coarse salt and freshly ground pepper to taste

1. Soak the mushrooms in one cup of warm water for 20 minutes.
2. Meanwhile, trim the fat from the lamb and sprinkle the cubes with the sugar (this helps them to brown).
3. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs.
4. Remove the browned pieces to a bowl.
5. Pour off excess fat from the casserole.
6. Add the onion and garlic and cook slowly until soft.
7. Add the tomatoes, tomato paste, white wine and carrots.
8. Scrape up the cooking juices with a spoon, stir well and return the lamb pieces to the casserole.
9. Drain the mushrooms through a paper towel and add the liquid to the casserole.
10. Rinse the mushrooms, chop them and add, along with the orange peel, thyme, salt and pepper.
11. Simmer, covered, for two hours or until the meat is tender.
12. Correct seasoning and serve.

mushrooms, boned shoulder, sugar, peanut, onion, garlic, tomatoes, tomato paste, white wine, carrots, thyme, salt

Taken from cooking.nytimes.com/recipes/3394 (may not work)