Summer Lamb Stew

At Flor de Cabrera we have no choice but to buy our lamb whole and butcher it ourselves (in the photograph are two of my sous chefs Jairo and Wilson, both excellent butchers), but those of you who live near a grocery store can buy stew meat and quickly make a lovely summer stew that along with salad and a bottle of Rose will make for a lovely evening.

1 lb. boneless lamb stew meat (make sure it has some fat, not too lean)
2 white onion diced
2 clove garlic diced
2 cups of chopped greens: Bok Choy or Swiss Chard or even Spinach
1/2 pound of sugar snap peas
1/2 pound fresh peas (They are best when you shell them yourselves.)
1 bottle of drinkable unoaked white wine (Chenin Blanc does nicely)
Salt and pepper
Olive oil

Brown your meat in the oil and remove from pan, saute the onion until very soft add in the meat and the wine and garlic. Simmer for two hours on stovetop or 350 oven.

When the lamb is tender and ready to eat stir in your peas and greens and cook only for a few minutes. Have a good bread to mop up the sauce and a very good wine...Rose, or maybe a Boujolais Village slightly chilled and enjoy the summer night.