Tender Chunky Lamb Stew
From dariana 17 years ago
- 150 minutes to make
- Serves 4
Slow cooking makes this lamb especially tender, and the aroma from the rosemary and lamb while they stew will make your mouth water.
Ingredients
- 2 pounds boneless lamb shoulder or lamb stewing meat, cut into 2-inch pieces shopping list
- 2 Tablespoons vegetable or olive oil shopping list
- 2 Tablespoons tomato paste shopping list
- 1 28-ounce can peeled whole tomatoes in juice shopping list
- 2 medium red potatoes, scrubbed, cut into 1-inch pieces, about 2 cups shopping list
- 3 medium carrots, peeled, cut into 1-inch pieces, about 2 cups shopping list
- 16 pearl onions, outer skins peeled, rinsed, root ends trimmed, about 2 cups shopping list
- 4 cups kale**, rinsed, thick stems removed, cut into 2-inch strips shopping list
- 2 Tablespoons fresh rosemary leaves, roughly chopped, or 1 Tablespoon dried, divided in half shopping list
- 1/2 teaspoon each, salt and pepper, or to taste shopping list
How to make it
- Rinse lamb and pat dry with a paper towel. Heat oil over medium-high heat in a 5- to 6-quart Dutch oven or pot.
- Brown the lamb in batches, making certain not to overcrowd the bottom of the pot. Turn the pieces with tongs or a large wooden spoon to brown evenly on all sides, about 6-8 minutes per batch.
- Remove to a large bowl. Carefully pour off all the fat from the pot.
- Return the pot to the heat. Stir in the tomato paste and canned tomatoes and their juices, breaking up the tomatoes and scraping the bottom of the pot with a wooden spoon or heat-resistant spatula.
- Place the browned lamb back into the pot and stir. If necessary, add just enough water to barely cover the lamb. When the liquid comes to a boil, reduce the heat to medium-low so the liquid simmers.
- Simmer for 1 1/2 hours.
- While the lamb is stewing, prepare all the vegetables as listed under ingredients. After the lamb has cooked for 1 1/2 hours, add the vegetables and half the rosemary to the pot, stirring them into the stewing liquid. Continue to simmer for another 30 minutes until the lamb and vegetables are very tender.
- Stir in the remaining rosemary and season with salt and pepper. Serve warm.
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" It was excellent "