Orangey provençal lamb stew
Ragout and stew
This dish came about one day when I was determined to cook Daube de boeuf provençale (here's a typical recipe: http://frenchfood.about.com/od/maindishes/r/daubeprov.htm ). However, since the lamb that was on offer in the supermarket that day looked excellent, I came home with lamb rather than beef. I then decided to swap carrots and celery for eggplant and bell peppers, as these vegetables go very well with lamb. I also did quite a lot of other changes and adjustments, adding flavors that in my experience work with lamb, as well as working together. I thus ended up with an entirely different and completely new dish.
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