Wild Boar, Pork or Lamb Stew With Chickpeas
Serves 4
Note: The Iberia chef uses wild boar, but home cooks will likely want to use pork or lamb. If you use dried plums or apricots, soak them in a little hot water to plump them up a bit first.
3 tablespoons olive oil 1½ pounds lamb or pork butt (or wild boar stew meat), cut in 1½-inch cubes Salt, to taste ¼ cup flour 1 large onion, finely
chopped 2 cups chicken stock
or water 1 teaspoon Spanish pimentón (sweet paprika) 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon white
pepper ½ teaspoon cayenne
pepper 2 tablespoons fresh
ginger, grated 1 teaspoon finely chopped parsley, plus more to garnish 1½ cups cooked chickpeas (if using canned, drain and rinse well) 6 plums, coarsely
chopped ½ cup sliced almonds 4 apricots, minced
1. Heat olive oil in a heavy pot or dutch oven over high heat. Season the meat with salt. Place flour and meat in a bowl and toss to coat. Shake off any excess, then add floured, seasoned meat to the pot in batches — just a few pieces at a time, so it browns instead of steams. Brown on all sides, transfer to a bowl and keep warm. Repeat with remaining meat.
2. Lower heat to medium and sauté the onion in the same pot, carefully scraping any brown pieces (or fond) at the bottom. When the onions are translucent, return the meat and any accumulated juices to the pot, reheat for a couple of minutes, then add the stock or water. Bring to a boil and reduce heat to a gentle simmer and cook for 30 minutes, skimming the surface of the stew to remove any foam.
3. Add the spices, ginger and parsley and continue to simmer 30 minutes more.
4. Add the chickpeas, chopped plums and more liquid if necessary (no more than ½ cup) and continue to simmer for 30 minutes more. Then check the meat for tenderness. Depending on the cut, it may need more time, but be careful not to overcook it.
5. Meanwhile, set a dry skillet over low heat. Add almonds and toast them lightly, stirring often to prevent them from burning.
6. To serve, ladle the stew into bowls. Garnish with chopped apricots, toasted almonds and more chopped parsley.