Vivamost is proud to share the lamb stew recipe of the cook Manuella Magnin.
Magnin prepared this original recipe for Moët & Hennessy. For each season last year she created one recipe in cooperation with the well-known champagne house. Each was made to pair a wine of Moët & Hennessy’s portfolio. This time it was to celebrate the Spanish wine, Numanthia 2010.
Numanthia is a wine from Northern Spain from the Zamora province in Castile. The wine is made from a single grape, the “tinto de Toro”. The vines are 70 to 100 years old and grow on a rocky soil. In 1998 the Eguren family founded the estate. Numanthia 2010 is fruity with significant tannins.
In December, just before Christmas, Magnin welcomed six journalists at the Migros Klubschule in Nyon to show them how to prepare the stew.
Magnin choose to make a spicy dish to accompany the wine. It goes well with it and the spices do not kill the wine, she says. Her love for spices started during her two years in Singapour.
In her lamb ragout with spices and chocolate she uses a blend of Indian and Asian spices, the Garam Masala. She adds some ginger, coriander and bay leaves.
While she cooks and the journalists cut onions, carrots and celery, she talks about herself and where to find the products for the dish. Magnin is originally a journalist and learnt cooking on her own. She loved watching her mother cook. She gives tips of what to do with leftovers, which she loves. Make a verrine with lamb leftovers, she recommends.
After one hour all guests were able to taste this wonderful country dish with a glass of Numanthia.
RECIPE – LAMB STEW WITH SPICES AND CHOCOLATE MEMORY OF SPAIN
For 4 people
800g lamb stew
3 cm of ginger
1 bay leaf
3 tbsp Garam masala range Delights Manuella
3 stalks celery
1 tomato concentrate
c.s. ½ liter of red wine
50 g of dark chocolate with 72 % cocoa
salt and pepper
sprigs of coriander
Wash and trim celery. Wash the carrots, peel them. Slice and dice vegetables into pieces of 3 cm. Cut the meat into 3 cm pieces. Finely chop the onion and ginger. Brown meat on all sides in an oiled casserole. Season with salt . Add onion and ginger and sauté while stirring. Add the tomato paste and garam masala. Stir while scraping the bottom of the casserole. Sprinkle with flour and coat the meat. Add wine. Let evaporate. Cover with a water. Simmer and cover for 1 hour. 25 minutes before the end, add the carrots and celery. Adjust the seasoning. Integrate and melt the chocolate at the last minute. Sprinkle with cilantro. Serve with rice and a glass of Numanthia.
“Powerful and tannic, this wine can only be satisfied with a robust and spicy dish that will accommodate these willingly tobacco notes. Nothing like a lamb stew laced garam masala subtly roasted with dark chocolate advanced to hang the palace. ” Manuella Magnin