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Lovers Lamb Stew

Western.Chefs's picture
Ingredients
  Oil 1 Cup (16 tbs)
  Lean lamb leg 2 1⁄4 Pound, cut in 2 inch pieces
  Garlic 2 Clove (10 gm), crushed
  Chopped onion 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 4 Teaspoon
  Celery salt 1 Tablespoon
  Basil 1 Teaspoon, crushed
  Oregano 1 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Carrots 18 Small, scraped
  Pearl onions 12 , peeled
  Celery stalks 4 , diced
  Flour 1 Cup (16 tbs)
  White wine 1 Cup (16 tbs)
  Stock 8 Cup (128 tbs)
  Tomatoes 4 , peeled
  Canned tomato puree 20 Ounce (1 Number 2 Can)
  Tomato paste 4 Tablespoon
  Peppercorns 12
  Potatoes 12 Small, peeled
  Peas 1 Cup (16 tbs) (Fresh / Frozen)
Directions

Heat oil very hot in deep heavy skillet.
Add pieces of lamb from which fat has been removed.
Brown on all sides.
Add garlic, onion, bay leaf, salt, celery salt, basil, oregano and rosemary.
Add carrots, onions and celery, and saute 5 minutes.
Add flour and blend well.
Mix wine, stock, tomatoes, puree, tomato paste and peppercorns.
Add to skillet.
Cover securely.
Cook 1 1/2 hours over slow heat.
Twenty minutes before serving add potatoes.
Cook 10 minutes.
Add peas.
Continue cooking until tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
115 Minutes
Ready In: 
0 Minutes
Servings: 
8

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