Right now, a huge part of America (and maybe world) is not-so-patiently awaiting Friday March 23, 2012. The Hunger Games movie is coming out!!!! Click here to see the trailer. I read all the books very quickly when they came out and I quite enjoyed the first two (we wont talk about the third one). Then when I heard that there would be a movie, I read the first two books to my husband so that he can be excited about the movies with me.
I also am part of a book club with some members from my church and we read the first Hunger Games for book club. My friend Alyssa, who hosted the book club, made all sorts of yummy treats from the book. From the cookies Peeta’s dad gives Katniss before the first hunger game, to some of the different rolls from the different districts. She had the Unofficial Hunger Games Cook Book and let me borrow it for this recipe. This stew was Katniss’s favorite dish that she ate from the Capital preparing for the Hunger Games. This soup was just a little sweet on its own from the dried plumbs, so I think it would be best served over rice to counter act the sweetness.
Lets all cross our fingers that the movie stays fairly close to the book. May the odd’s be ever in your favor!
- 3 pounds lamb fillet, shoulder or leg, cut into 2’” pieces
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 C. flour ( I used cornstarch to make it gluten free for my friend who was coming over to eat)
- 2 TBSP. olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1/2 C. water
- 4 C. beef stock
- 2 tsp. white sugar
- 3 tsp. brown sugar
- 1 C. diced zucchini
- 1 1/2 C. diced celery
- 3 potatoes, cubed
- 2 C. dried plums, roughly roughed
- 2 tsp. dried thyme
- 3 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh basil
- 1 tsp. chopped fresh parsley
- 2 bay leaves
- 1 C. ginger ale
1. Place lamb, salt, pepper, and flour (or cornstarch) in a large mixing bowl or large plastic baggie. Toss to coat meat evenly.
2. Heat olive oil in a large stock pot. Once the oils sizzling, place in the lamb pieces and brown.
3. Remove the meat and set on a plate to the side. If there’s fat, pour it of, leaving a little bit to cook the onions. If there isn’t any fat left, add a little bit of olive oil and cook the onions and garlic until they become soft and golden. Deglaze frying pan with 1/2 C. water, scraping the bottom. Cook to reduce the liquid slightly.
4. Add the beef stock, meat, and sugar. I just realized that I accidentally put in Tablespoons of sugar instead of teaspoons and that contributed to mine being a touch too sweet. So make sure you use teaspoons. Haha.
5. Bring the mixture to a boil, cover and simmer for 1 1/2 hours.
6. Add the veggies, plums, herbs, and ginger ale to the soup. Simmer for 30 –45 minutes more or until meat and vegetable pierce easily with a fork. Remove bay leaves and season with salt and pepper.
Happy Hunger Games!
Recipe adapted from The Unofficial Hunger Games Cookbook