I started with just a one pound package of lamb stew meat. Use more if you like a meatier stew. Cut the pieces up until they are truly bite-sized. Salt and pepper and cumin the chunks and then roll them in flour. Pour a few glugs of olive oil into a heavy pot and heat till hot. Brown the meat in the pot and then remove.
Add 2 chopped onions and a large chopped garlic clove to pan and another glug of oil if necessary and saute until tender.
Add the meat back in. In the fridge I had a half a can of Amy's Organic Soups Chunky Tomato Bisque which I added at this point. You could substitute a cup of tomato sauce or diced tomatoes and maybe a teaspoon of sugar. Add 1 teaspoon of grated lemon zest and the juice from half a lemon. Also sprinkle on a teaspoon of cinnamon and stir well. At this point you can add 4 cups of beef stock and a bay leaf and let it simmer for 1 hour. After 1 hour add 2 cubed potatoes and a few sliced carrots. Simmer for 25 or 30 minutes longer until vegetables are tender. Salt to taste.
Serves 4.
Ingredient List:
1 lb. lamb stew meat
2 onions
2 yukon gold potatoes
a few carrots
1 cup tomato soup or tomato sauce
or diced tomatoes
a lemon
salt
pepper
cumin
cinnamon
a bay leaf
olive oil
a little flour for dredging
a little sugar (optional)
Enjoy!
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