Lamb stew
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 35 minutes
A tomato-based lamb stew that is warm and satisfying.
Ingredients
- 1 Tbsp. oil or bacon fat
- 1-1 1/2 lb. lamb stew meat, cut into 1" cubes
- 1 medium yellow onion
- 4 cloves of garlic
- 1-14.5 oz. can diced tomatoes
- 1/4 c. dry wine (white or red)
Spices
- salt, to taste
- 1/4 tsp. pepper
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. cayenne powder
- 1/4 tsp. rosemary
Instructions
- Wash lamb pieces and cut into 1" chunks. Pat dry and set aside. Half and thinly slice the onions and the mince garlic. Set aside.
- Add oil to a large pot and heat to medium (5-6). Brown meat on both sides, remove from pot, and set aside.
- Add onions to the same pot. Stir often until onions are soft, ~7 minutes. Add garlic for another minute, then add spices. Stir until fragrant, about 1-2 minutes.
- Pour in wine and stir to deglaze the pan. Allow to simmer for 2-3 minutes, then add tomatoes.
- Bring to a simmer over medium-low (3) heat. Allow to cook for ~4-5 minutes, then add lamb.
- Allow to cook for 1 1/2-2 hours, or until lamb is very tender. Adjust seasonings and salt, to taste.
