This hearty stew can be frozen and reheated later for a quick dinner. Just prepare a side of rice and pair with fresh vegetables for a complete meal.
Ingredients (for 2)
- 2 cups lamb leg / shoulder (about 280 gr. or 10 oz.)
- 2 cups chicken stock
- 2 potatoes
- 1/2 cup cherry tomatoes
- 1/2 carrot
- 1/2 onion
- 1/4 cup white wine
- 2 tsp corn starch
- 1 tbsp parsley
- 2 tbsp olive oil
- salt & black pepper
Directions
- Put oil into a big pot and heat gently
- Use pepper and salt to season the lamb and stir fry in the pot for 4 minutes on each side, until browned; when ready, remove from pot and set aside
- Add to pot onions (diced) and carrots (coarsely chopped) and cook for 2-3 minutes
- Add wine and cornstarch, sauteé for a minute
- Add chopped potatoes, broth and tomatoes; give it a good stir and simmer at very low heat (covered) for 30 minutes
- Finally add parsley, pepper, lamb and a pinch of salt, and serve hot!
Best Served With
This stew can be served with hot rice and a fresh garden salad
Cambooza 