Lamb Stew with Gumbo
From heinz29 17 years agoIngredients
- 3 tbsp oil shopping list
- 1 medium carrot, diced shopping list
- 2 pcs ripe tomatoes, seeded & diced shopping list
- 1 large onion, quarter shopping list
- 1 small lemon, cut to wedges shopping list
- 1 kg lamb shoulder or lamb neck, chopped shopping list
- 1 medium bell pepper, roughly chopped shopping list
- 500 g gumbo, cut ¾” shopping list
- 1 pack tomato paste (100g) shopping list
- ½ can coconut milk (3/4 cup) shopping list
- 2 pcs red chilies, chopped- optional shopping list
- 1 tsp chopped fresh thyme shopping list
- salt and water to taste shopping list
- 3 cups water shopping list
- ¼ cup red wine, optional shopping list
How to make it
- Sweat onion, carrots, bell pepper, & tomatoes in 2 tbsp hot oil over medium-high heat. Set aside half of the vegetables. Add in lemon wedges & lamb chops, sauté until lightly brown. Stir in a Tbsp of tomato paste. De-glace with wine if desired. Add water, bring to boil, skim foams that floats, and simmer, covered, for 20-30 minutes, stir occasionally.
- Discard lemon wedges (and vegetables if desired). Add in tomato paste & coconut milk. Bring to second boil, add precooked vegetables, gumbos, & chilies, and simmer uncover, stirring occasionally, for another 15-20 minutes or until sauce is lightly thickened. Add chopped thyme and correct seasoning. Serve.
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