Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large green onions or baby leeks. Combined with springtime’s young onions, they make a delicate and aromatic stew. The slow cooking results in the cloves becoming mild and creamy. This stew was a great favorite at Passover dinners at my restaurant, Square One. Serve with rice or noodles.
Spread the flour on a plate and season with salt and pepper. Warm about
Transfer the lamb to a stew pot and add the tomato paste, vinegar, water or stock, and salt and pepper to taste. Bring to a boil over high heat, reduce the heat to low, cover, and simmer gently until the lamb is almost tender, 50 to 60 minutes.
Meanwhile, prepare the garlic and onions: Do not peel the green garlic. Instead, snip off the root end and slice into
After about 1 hour, when the lamb is almost cooked, add the sautéed garlic and green onions to the pot, re-cover, and continue to cook until the lamb is tender, 20 to 30 minutes longer. Taste and adjust the seasonings. Spoon into a deep platter, sprinkle with the mint, dill, or parsley, and serve.
© 2000 Joyce Goldstein. All rights reserved.