Wednesday, 30 March 2016

Mediterranean Lamb Stew

This rich and delicious hearty Lamb Stew
is a slow cooked meal that falls off the bone
because of how tender it is.
This meal adds a new twist to Sunday cooked meals at home with the family.
Because leg and shoulder cuts are tough
require slow cooking,
cuts are far more economical for the budget.
But, they cuts are so tender when cooked and the bone adds soooo much flavor to the dish.

Mediterranean Lamb Stew
Here's what you'll need:

1 tbsp. EVOO
3-4 lbs of shoulder or leg chops
1 1/2 cup pureed stewed tomato
1 tbsp. tomato paste
2 bay leaves
1/2 tsp each oregano, salt, pepper
1/4 tsp chili flakes
3-4 chopped stems of flat leaf parsley
1/2 cup white or red wine

Preheat a large skillet on med. high heat.
Add the oil.
Place each rinsed and patted dry chop into the pan.
Do not over crowd.
Brown on all sides

Add wine and reduce turning the meat over.
I had too much for this pan so I transferred the meat to a large pot.

Add tomato puree, paste and the herbs and spices.

Stir to coat.
Add 1 cup of water

Cover leaving lid slightly ajar.
Simmer on low, checking for liquids every half hour until tender approx. 2 hrs.

Enjoy with love

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