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-> [Entrees, Lamb & Mutton, Meats, Soups & Stews] -> [Lucy's lamb stew Recipe] |
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Lucy's lamb stew
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| Artist: |
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| Categories: |
Entrees, Lamb & Mutton, Meats, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Lamb, cut in ? cubes | | 1 1/2
| cup | Red wine | | 3
| tbsp | Peanut oil | | 4
| | Cl Garlic, finely chopped | | 1
| | Large onion, coarsely choppe | | 2
| | Bay leaves | | 1/4
| cup | Tomato paste | | | Salt to taste | | 4
| | Habanero chiles, stem, seed |
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Procedures:
| 1 | Recipe by: peggy barnes marinate the lamb in the wine for 3 hours. | | 2 | Remove the lamb and reserve the wine. | | 3 | In a large skillet, heat the oil over medium heat. | | 4 | Add the lamb and saute until lightly browned on all sides. | | 5 | Add the garlic and onion, sauteing unt the onion is translucent. | | 6 | Lower the heat and add the bay leaves, tomato paste, salt, wine, and habaneros. | | 7 | Simmer until the lamb is tender, about 30 minutes. | | 8 | Remove the bay leaves a serve. | | 9 | Serving suggestion: start with a green salad tossed with an oil and red-win vinaigrette. | | 10 | Serve the stew with crusty bread and cold mugs of a flavorful beer such as the jamaican import, red stripe |
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