How to Make Lamb Stew and Prunes from The Hunger Games Book
I recently attended a book club pot luck in which everyone was asked to bring a dish inspired by a book they’d recently read. It was a fun concept that saw everything from fried conch inspired by Golding’s The Lord of the Flies, to chocolate cream pie inspired by Stockett’s The Help.
Having just finished , I decided to experiment by adapting Katniss’ favorite dish: Lamb stew with dried plums (prunes), a risky endeavor for a vegetarian. However, my friends at book club couldn’t stop raving about this tasty and hardy dish. It’s easy to see why, of all the many flavors she was met with at the Capital, this caught Katniss’ attention. Suzanne Collin’s The Hunger Games
- 1 TBS Olive oil
- 2 Pounds Lamb stew meat
- 1 Onion, Sliced
- 1 14 oz can Chopped Tomato
- 1 1/2 Cup dry red wine
- 1 cup stock
- 1 1/2 cup pitted prunes, sliced
- 1 1/2 TBS red wine vinegar
- to taste orange zest
- 1/2 cup almonds, slivered
- Heat the olive oil on high in a dutch oven and then add the meat and cook until brown.
- Remove the meat; set aside.
- Add onions; cook until transparent.
- Return the meat to the pot, and add the wine, stock and diced tomatoes. Bring this mixture to a boil and then simmer for 50 minutes.
- Add the vinegar and sliced prunes and simmer until the meat and prunces are are tender (about 25-30 minutes).
- Serve over wild or whole wheat rice and enjoy!