LAMB STEW

Save this warm, comforting meal for a rainy day.

Prep Time 1 HOUR AND 15 MINUTES
Difficulty BEGINNER - INTERMEDIATE
Good For 4 PEOPLE
Ingredients
1 2 KG - BONELESS LAMB CUBES
2 1 MEDIUM - ONION (CHOPPED)
3 1 MEDIUM - CARROT (SLICED)
4 2 MEDIUM - POTATOES (DICED)
5 1/2 CUP - BUTTON MUSHROOMS (SLICED)
6 3 PIECES - GARLIC CLOVES (MINCED)
7 3 CUPS - BEEF STOCK
8 4 TBSP - ALL PURPOSE FLOUR
9 1/4 CUP - DRIED THYME & BAY LEAF COMBINED
10 3 PIECES - CINNAMON BARK
11 1 CUP - RED WINE
12 TO TASTE - SALT & PEPPER
Steps
1 Season your lamb cubes with salt and pepper and mix in flour. Combine well.
2 Preheat a large pot to medium high heat for about 5 minutes and drizzle in oil.
3 Cook the lamb until nice and brown, about 2 to 3 minutes per side then remove from pot and set aside.
4 Using the same pot, saute your onions, carrots and garlic until softened.
5 Add your wine to deglaze the bottom of your pot, scraping constantly to mix in the flavor.
6 Throw in mushrooms and let simmer for bout 10 minutes.
7 Return the lamb cubes in the pot and add beef stock, tomato paste, cinnamon, dried herbs, carrots and potatoes.
8 Bring everything to a boil then once it has boiled, let cook for 45 minutes on low heat or until meat is tender.
9 Season with salt and pepper before serving.