If you’re a fan of the book you would have noticed that there is a key ingredient that was left out of the movie: Food. And food is a big deal. This is indeed called “The Hunger Games” for a reason.
“What’s impressed you the most since you arrived here?” I rack my brain for something that made me happy here. Be honest, I think. Be honest. “The lamb stew,” I get out. Caesar laughs, and vaguely I realize some of the audience has joined in. -Katniss, The Hunger Games
Katniss favorite Lamb Stew:
3 lbs lamb meat, cubed
2-3 tbsp cooking oil
1 tbsp sugar
3 tbsp flour
2 cans beef broth
1 cup tomato pulp or 3 tbsp tomato paste
1 sprig rosemary, leaves snipped
salt to taste pepper to taste
3 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
16-18 pearl onions, peeled and halved
1 cup frozen or fresh peas
1 handful dried plums cut in half
Heat oven to 475 degrees.
Heat oil in a skillet and brown lamb meat. Transfer to dutch oven as pieces cook.
Sprinkle sugar on browned meat. Cook meat for several minutes on medium high heat to caramelize sugar.
Toss meat with flour until well coated. Place pot in oven uncovered for 5 minutes. Toss meat around and cook for another 5 minutes. Reduce oven heat to 350 degrees.
Add 1 1/2 cans of beef broth, tomato pulp, and rosemary. Cover and cook on bottom third of the oven for 1 hour.
Taste and season with salt and pepper as needed. Add carrots, onions, and potatoes and more broth if needed.
Cover and return pot to oven for another hour. After 30 minutes, add dried plums. Once done, taste and season as needed.
On the stovetop, boil peas for 1-2 minutes. Drain and add to stew just before serving.
Serve on wild rice. Eat by the bucketful.