Classic Lamb Stew
Lamb stew with mashed potatoes or steamed rice, isn’t that a classic combination? My recipe is the most basic lamb stew recipe that is a must have in every household. It is easy to make and so fragrant.
2 tbsp oil
300 gms lamb leg, cut into pieces (bone in)
Salt to taste
Freshly ground black pepper
2 onions, chopped
1 tbsp garlic, minced
2 tbsp tomato paste
1/4 cup plain flour
1/2 cup red wine
4 cups chicken stock
2 bay leaves
2 sprigs rosemary
2 carrots, sliced
2 potatoes, chopped into 1 inch cubes
3/4 cup green peas
Chopped parsley, for garnishing
Steamed Daawat Basmati Rice, for serving
Heat oil in a heavy bottomed pot. Season the lamb pieces and sear in the hot oil for 5-8 minutes or until browned. Remove from the pot and set aside.
In the same pot, add onions and garlic and stir. Cook for 45 seconds or until the onions turn translucent.
Mix in the tomato paste followed by the seared meat. Add flour and mix it all together.
Pour in the wine and mix. Let cook for 1-2 minutes or until all the wine has been soaked into the meat. Add stock, bay leaves, rosemary and stir. Cover with a lid and slow cook for 1 hour 20 minutes. Make sure to check every 20 minutes and give it a stir. If the mixture gets a little dry, add some more stock.
Add the carrots, potatoes and peas and season with salt. Stir and cover the pot and cook for another 20 minutes or until the vegetables have cooked through.
Remove the bay leaves and rosemary sprigs and garnish with parsley. Serve with steamed basmati.