Lamb and Pimiento Stew, Slow Cooker; vaccination #1

My mother used two things for ‘color’. One was paprika and the other was pimiento. She was of the opinion that neither had much flavor but both added a bit of color to otherwise monochrome dishes.

She was likely right about hers, both being around too long to retain any semblance of flavors.

She was definitely wrong about the fresh versions.

I fell in love with pimientos when we lived in Andorra. It was there that I learned that one didn’t have to buy little tiny jars full of chopped pimiento but one could buy big jars full of whole pimientos that were perfect for stuffing – or chopping if that’s what one liked.

I can find them here, in one store’s ‘International Foods’ section.

Lucky me…..

As to another lamb dish – just because we used the last of the lamb we bought last fall doesn’t mean we are not buying more….

Click here to Pin Lamb and Pimiento Stew, Slow Cooker

Print

Lamb and Pimiento Stew, Slow Cooker

The pimiento and sherry add a Spanish flavor to this slow cooker stew. Serve with simple boiled potatoes.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Slow Cooker

Ingredients

Scale
  • 14oz (420gr) lamb, cut into medium pieces
  • 3 medium shallots, peeled, cut in half the long way
  • 1 rib celery, sliced
  • 4oz (120gr) pimiento, sliced
  • 2 cloves garlic, minced
  • 1 tbs parsley
  • 1 tsp za’atar
  • 1 tsp cumin
  • 2 tbs tapioca
  • 1/2 cup (4oz, 120ml) sherry
  • 1/2 cup (4oz, 120ml) beef stock

Instructions

  • Combine shallots, celery, garlic, herbs, cumin, beef stock and tapioca in the slow cooker.
  • Top with lamb, and lay the pimiento on the lamb.
  • Pour the sherry over the top.
  • Cover, cook, low heat, for 6 hours.
  • Serve.

Notes

I use dry sherry, but any type will work. You could substitute 1/4 cup (2oz, 60ml) Balsamic vinegar and increase the beef stock by the same.
If you can, give it a quick stir after 4 or 5 hours.

Keywords: Lamb Stew, Slow Cooker, Pimiento

Lamb & Pimiento Stew

A strange thing happened on Friday, while I was doing the shopping. My phone rang.

No one calls me. On rare occasions I get a text, but an actual phone call is much more rare.

I assumed it was a telemarketer, as they have become increasingly annoying.

I looked.

It was the mayor (or a person named Mairie….) of a town about 25 minutes away. Not my village or near my village.

I was asked if I would like to get the Moderna vaccine on Sunday (today). I said absolutely. After a few questions, she finally asked how old I am.

I told her.

She said, sorry, you’re not old enough…. but I’ll put you on the list.

2 hours later she called back and asked if I could come in at 3 pm.

I was vaccinated today – 1st shot, with the 2nd one on April 25.

I don’t have any actual facts about this as everyone was rather busy and didn’t have time to chat but I think it’s kind of a pop-up vaccination center.

It was in the town hall. On one side were 6 doctor / nurse stations doing the initial assessment and filling in the form. In the back was the line waiting for the vaccine. Opposite the assessment stations were 6 vaccination booths. On the 4th wall was the discharge line.

In the middle were a few dozen chairs for people to wait after getting the shot.

It was staffed by 15 or 20 firefighters. (In France they also run the ambulance service and most are medics.)

The whole thing ran like the proverbial ‘well-oiled machine’. Other than the required wait after vaccination, I never waited more than a couple of minutes.

I asked if they were here all the time and they said no, only today and 4 weeks from today for the 2nd shot.

I have no idea how they got my name / phone number…..

I’m just glad they did.

I was not going to be eligible until the end of April or into May.

It’s a relief to have one done and the other scheduled.

6 thoughts on “Lamb and Pimiento Stew, Slow Cooker; vaccination #1”

  1. I don’t think I’ve ever had a pimento that wasn’t stuffed into a green olive. And I’m pretty sure those are tasteless. I wouldn’t know one if you handed it to me, so I’m guessing that fresh, they’re pretty tasty or you wouldn’t use them.

    I’m glad you got your shot. My hospital system is still calling, texting and emailing me to get mine though I think I’m older than you by a bit 😉 But I’m still not comfortable with it although I’m researching the J&J shot. I don’t know, we’ll see…

    • Actually, I only use them canned – never seen them fresh, but the Spanish are very good with their canned veggies. The pimientos are very flavorful and the white asparagus us wonderful.
      I like the idea of the J&J being 1 shot, but I was happy with the Moderna – which was available lol

  2. For what it’s worth, I had the second Pfizer shot a while ago. The only effect I felt from either was fatigue, and I think that was as much from lessened tension as from the shot. Still being careful though, since the variants are rife here, and we don’t really seem to know how the shots protect against them. I was also “chosen at random” by my clinic from their patients over 75, otherwise I’d probably still be waiting. But it sure helps to have some new recipes to try! 🙂

    • I felt the proverbial weight being lifted. I knew I was worried about getting it (allergies) but I apparently was more tense then I thought. Really, such a relief. Next one the end of April.
      Rollout has been very slow all over Europe, sadly. Except Serbia, for some reason….

  3. Congratulations! That’s wonderful that you have had your first shot and are scheduled for your second one.

    (I’m suitably envious. I’m not sure when I will be in line to get my first shot but I’m guessing it won’t be until late April or early May.)

    • I will never know how I was chosen – maybe they decided to start to the end of the alphabet instead of the beginning. I’m just grateful to be in the process – or I would also be May.

Comments are closed.

Share via
Copy link
Powered by Social Snap