Keri's Lamb Stew
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Ingredients
1½ pounds lean lamb, trimmed and cut into 2-inch pieces
1 cup dry red wine
⅓ pound mushrooms, quartered
2 large carrots, peeled and cut into 2-inch pieces
2 TBSP olive oil
5 cloves garlic, peeled and sliced thinly
½ tsp rosemary
½ tsp marjoram
salt to taste
pepper to taste
680 grams lean lamb, trimmed and cut into 5-cm pieces
237 ml dry red wine
151 grams mushrooms, quartered
2 large carrots, peeled and cut into 2-inch pieces
2 TBSP (30 ml) olive oil
5 cloves garlic, peeled and sliced thinly
½ tsp (2.5 ml) rosemary
½ tsp (2.5 ml) marjoram
salt to taste
pepper to taste
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Instructions
- Heat 1 TBSP oil in a large Dutch oven* until hot, and sauté mushrooms until lightly browned. Set aside.
- Add remaining oil to Dutch oven.
- Add lamb, in batches, and brown pieces on all sides, adding additional oil as needed.
- Remove lamb and set aside.
- Drain fat from Dutch oven.
- Put Dutch oven over high flame and add wine.
- As wine simmers/boils, scrape brown bits off the bottom of the Dutch oven with a spatula and stir into wine to dissolve.
- Reduce flame to medium high heat.
- Add mushrooms, lamb, and remaining ingredients to wine.
- Add water just to cover.
- Cover Dutch oven and simmer until lamb is tender.
Nutritional Info
Storage
Notes
*A Dutch oven is another word for a heavy covered pot that can be used on the range or in the oven. Any heavy, covered pot will do.
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