Sunday, 29 June 2014

Lamb Stew

Lamb Stew

Is your mouth watering? It should be, this lamb stew is DEVINE! It took me a year to perfect too. 

I browned diced lamp rump in a frying pan with olive oil and garlic. 

Then I fried up some carrots, zucchini and mushrooms in the same pan after I took the lamb out.

 I changed the lamb and vegetables over to a large heavy base sauce pan and made a gravy in the frying pan with the juices. This makes a lovely rich gravy. 

Add gravy and some chopped tomatoes to sauce pan and simmer for a couple of hours. Check ever now and then to make sure there is still liquid. 

Adding sultanas is a nice touch.

I serve over brown rice or pasta. 


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