It's gonna be a lamb stew today.
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Discussion
OK base is pretty much on its way. After rendering the fat from the lamb and adding some olive oil, I put in a couple of old turnips and some golden chanterelles, and obviously garlic, a couple of bay leaves and abundant black, white and pink pepper.
That doesn't make a sauce or a stew though. You need the water and substance of the usual suspects: celery, carrot and onions (three smallish ones), and some more shrooms (maitake in this case) because why the hell not since they were lying around.
Next in, tomato. Not a big fan myself of using tomatoes in cooking, especially in such amounts (approx same weight as onions in this case), but it is justified today given the amount of caramelization that's going on. Also lamb always tastes strong, so yeah. I'm leaving it to cook, lid on, for a while and once the water is mostly gone, I'll add the meat, plus some more stuff to finally begin the stewing phase.
Alright, in goes the meat, and immediately after some more liquid for the actual stew. First, the absolutely necessary "vi ranci" (check out other cooking posts for info), and then some broth. Normally, I either make my own, or simply use water because I always make some seriously substantial bases for my stews. But today I'm using an artichoke and green asparagus broth that I recently found at my eco/bio/woke grocer that is just so damn good. Especially with anything that's got mushrooms, as in this case.
Coming together quite nicely
Alright. Basically ready. Now waiting for the wholegrain rice to cook, and we'll dig in!