Hearty Lamb And Vegetable Stew Recipe - Cooking Index
Hearty Lamb And Vegetable Stew Recipe - Cooking Index
Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, which is why I make dishes that can be done ahead of time — and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. My husband and I emigrated from South Africa seven years ago. I am retired from preschool teaching, but I still keep busy by cooking for the family. A typical South African dinner is a barbecue with lots of grilled lamb chops and sausages."
Type: Lamb| 1 1/2 lbs | 681g / 24oz | Lamb stew meat - cut 1" pieces |
| 1 tablespoon | 15ml | All-purpose flour |
| 3 tablespoons | 45ml | Olive oil |
| 1 tablespoon | 15ml | Green bell pepper - cut 1" pieces (large) |
| 1 tablespoon | 15ml | Onion - finely chopped (medium) |
| 3 | Strips lemon peel - (3" by 1/2") | |
| 2 | Garlic cloves - chopped | |
| 2 | Bay leaves (small) | |
| 2 cups | 474ml | Low-salt chicken broth |
| 1 tablespoon | 15ml | Tomato paste |
| 4 tablespoons | 60ml | Carrots - (abt 8 oz) - peeled, and (medium) |
| Cut into 1" pieces | ||
| 1 cup | 237ml | Frozen petite peas |
| Chopped fresh parsley |
Place lamb in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add half of lamb and saute until brown, about 5 minutes. Using slotted spoon, transfer lamb to medium bowl. Repeat with remaining lamb.
Heat remaining 1 tablespoon oil in same pot. Add bell pepper, onion, lemon peel, garlic, and bay leaves. Saute until onion begins to soften, about 5 minutes. Return lamb and any accumulated juices to pot. Add broth and tomato paste. Bring to boil, scraping up browned bits. Reduce heat to medium-low. Cover and simmer 50 minutes.
Add carrots; cover and simmer until lamb and carrots are tender, about 20 minutes longer. Add peas. Simmer uncovered until peas are tender and gravy thickens, about 5 minutes. Discard bay leaves. Season stew to taste with salt and pepper; ladle into bowls. Sprinkle with parsley.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2002
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