Ingredients:
- 1.5 lbs (700g) lamb stew meat (cubed)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 4 large carrots (peeled and sliced)
- 3 large potatoes (peeled and cubed)
- 1 cup green peas (fresh or frozen)
- 1 cup beef or lamb broth
- 1 cup red wine (optional, or additional broth)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Brown the Lamb:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb cubes with salt and pepper.
- Add the lamb in batches to avoid overcrowding and brown on all sides. Remove the browned lamb and set aside.
2. Sauté the Aromatics:
- In the same pot, add a bit more oil if needed. Sauté the chopped onion until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables:
- Return the browned lamb to the pot.
- Stir in the carrots and potatoes.
4. Add Liquids and Seasonings:
- Stir in the diced tomatoes, tomato paste, beef or lamb broth, and red wine (if using).
- Add the dried thyme, dried rosemary, bay leaf, and more salt and pepper to taste.
- Bring the mixture to a boil.
5. Simmer the Stew:
- Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and check the seasoning.
6. Add the Green Peas:
- About 10 minutes before the stew is done, stir in the green peas.
- Continue to simmer until the peas are heated through.
7. Serve:
- Remove the bay leaf.
- Garnish with fresh parsley before serving.
Serve this hearty lamb stew with a side of crusty bread or over a bed of rice for a complete and satisfying meal. Enjoy!
