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Lamb Stew with Rice

A lamb stew with vegetables simmered in broth and wine, thickened with cornstarch, served over rice.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Lamb and rice match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 425 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Time1 hour

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the stew

  1. Season lamb with salt, pepper and garlic.

  2. Brown lamb in oil.

  3. Add broth, wine, vegetables, thyme, marjoram and bay leaf.

  4. Bring to a boil, cover, reduce heat, and simmer for 1 hour.

Thicken and serve

  1. Mix 2 tablespoons water into cornstarch, then add mixture to stew.

  2. Cook, stirring, about 2 minutes longer.

  3. Remove bay leaf.

  4. Serve over fluffy rice.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lamb + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together425 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Lamb + beeftop 2% of all pairs
    Aroma overlapstrong
    Mentioned together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beef + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb shoulder
Becomes tender during slow simmering, while its fat and connective tissue add richness to the broth.
Fat-free beef broth
Forms the cooking liquid that carries flavor and keeps the stew moist during simmering.
Carrots
Hold their shape during simmering and add natural sweetness to the stew.
Turnips
Soften during simmering and add a mild, slightly peppery sweetness.
Cornstarch
Swells when heated in liquid, thickening the stew into a glossy sauce.

The step that matters

Adding the cornstarch mixture. Cornstarch must be stirred in fully and kept simmering briefly so it gelatinizes and thickens. Added without stirring, it can clump, and undercooked starch leaves a raw, pasty taste.

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (lamb, pepper, garlic, beef, white wine, onion, carrot):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Turnipthe original

Fit is the average pairing score against lamb, pepper, garlic, beef, white wine, onion, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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