Categories
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Lamb Stew |
Tips: A good accompaniment would be a salad
made of shredded white cabbage, Boston
lettuce, coarsely grated carrot, diced
avocado or cucumber, and scallions.
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Prep Time: 20 min
Cook Time: 1 hr 15 min
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Yield:2
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INGREDIENTS: |
| 12 oz |
lean boneless lamb |
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| 1 |
large or 2 small onions |
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| 1 |
garlic clove, crushed |
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| 1/2 |
red, yellow, or green bell pepper, coarsely diced |
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| 1 1/4 cups |
stock |
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| 1 tbsp |
balsamic vinegar |
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| 2 |
tomatoes, peeled and coarsely chopped |
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| 1 1/2 tsp |
tomato paste |
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| 1 |
bay leaf |
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| 1/2 tsp |
dried sage |
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| 1/2 tsp |
dried dill |
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salt and pepper |
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| 12 oz |
potatoes |
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| 6-8 |
black olives, halved and pitted |
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crusty bread, to serve |
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DIRECTIONS:
- Cut the lamb into 3/4in cubes, discarding any excess fat or gristle.
- Put into a nonstick skillet with no extra fat and heat gently until the fat runs and the meat begins to seal.
- Cut the onion into 8 wedges. Add to the lamb with the garlic and fry for an additional 3-4 minutes.
- Add the bell pepper, stock, vinegar, tomatoes, tomato paste, bay leaf, sage, and dill and season to taste with salt and pepper. Cover and simmer gently for 30 minutes.
- Peel the potatoes and cut into 3/4in cubes. Add to the stew and stir well. If necessary, add a little more boiling stock or water if it seems a little dry. Re-cover the pan and simmer for an additional 25-30 minutes, or until tender.
- Stir in the olives and adjust the seasoning. Simmer for an additional 5 minutes and serve with crusty bread.
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