Classic Lamb Stew
Lamb stew with mashed potatoes or steamed rice, isn’t that a classic combination? My recipe is the most basic lamb stew recipe that is a must have in every household. It is easy to make and so fragrant.
Ingredients
2 tbsp oil
300 gms lamb leg, cut into pieces (bone in)
Salt to taste
Freshly ground black pepper
2 onions, chopped
1 tbsp garlic, minced
2 tbsp tomato paste
1/4 cup plain flour
1/2 cup red wine
4 cups chicken stock
2 bay leaves
2 sprigs rosemary
2 carrots, sliced
2 potatoes, chopped into 1 inch cubes
3/4 cup green peas
Chopped parsley, for garnishing
Steamed Daawat Basmati Rice, for serving
Instructions
1
Heat oil in a heavy bottomed pot. Season the lamb pieces and sear in the hot oil for 5-8 minutes or until browned. Remove from the pot and set aside.
2
In the same pot, add onions and garlic and stir. Cook for 45 seconds or until the onions turn translucent.
3
Mix in the tomato paste followed by the seared meat. Add flour and mix it all together.
4
Pour in the wine and mix. Let cook for 1-2 minutes or until all the wine has been soaked into the meat. Add stock, bay leaves, rosemary and stir. Cover with a lid and slow cook for 1 hour 20 minutes.
Make sure to check every 20 minutes and give it a stir. If the mixture gets a little dry, add some more stock.
5
Add the carrots, potatoes and peas and season with salt. Stir and cover the pot and cook for another 20 minutes or until the vegetables have cooked through.
6
Remove the bay leaves and rosemary sprigs and garnish with parsley. Serve with steamed basmati.
