Lamb Stew
Most cuts of lamb can be used for this recipe. Serve over cooked pasta.
No. of Servings: 6
½ cup of Flour
2 cloves Garlic (minced)
1 Onion (sliced)
2 cups Tomatoes Puree
4 Carrots (peeled and cut)
1 Red Bell Pepper (sliced)
1 ½ tsp Fresh Rosemary (chopped)
¼ tsp crushed Dried Chilies
2 tbsp Fresh Parsley (chopped)
½ cup Red Wine
Salt and Pepper to taste
Olive Oil
No. of Servings: 6
Ingredients:
750gms Lamb (cut into chunks)½ cup of Flour
2 cloves Garlic (minced)
1 Onion (sliced)
2 cups Tomatoes Puree
4 Carrots (peeled and cut)
1 Red Bell Pepper (sliced)
1 ½ tsp Fresh Rosemary (chopped)
¼ tsp crushed Dried Chilies
2 tbsp Fresh Parsley (chopped)
½ cup Red Wine
Salt and Pepper to taste
Olive Oil
Directions:
- Heat the oil in a heavy bottomed pan.
- Toss together lamb, garlic and rosemary. Let the lamb brown.
- Take another pan and sauté onion and garlic.
- Add carrot and bell pepper to them.
- Add dried chili powder to them.
- Add tomatoes and parsley and cook 2-3 minutes.
- Add red wine and bring to boil.
- Add meat. Cover and cook for 1 hour.