Stew Recipe Lamb

Introduction

Ingredients

• 2 pounds of lamb meat, cut into cubes
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 2 potatoes, peeled and chopped
• 1 cup of frozen peas
• 4 cups of beef broth
• 1 tablespoon of tomato paste
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb meat to the pot and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb meat from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
5. Add the carrots, celery, and potatoes to the pot and cook for another 5-7 minutes.
6. Stir in the tomato paste, thyme, paprika, bay leaves, salt, and pepper.
7. Add the lamb meat back into the pot and pour in the beef broth.
8. Bring the stew to a boil, then reduce the heat to low and let simmer for 1-2 hours, stirring occasionally.
9. Add the frozen peas to the pot and cook for another 5-10 minutes, until heated through.
10. Taste the stew and adjust seasoning as needed.
11. Serve hot and enjoy!

Nutrition

• Calories: 350
• Protein: 28g
• Fat: 18g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 700mg

Tips and Tricks

• Use high-quality lamb meat for the best flavor and texture.
• Cut the vegetables into similar-sized pieces to ensure even cooking.
• Don't skip the browning step with the lamb meat, as this will add depth and richness to the stew.
• If you don't have beef broth on hand, you can use chicken or vegetable broth instead.
• You can also add other vegetables to the stew, such as mushrooms or bell peppers.
• For a thicker stew, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water during the last 10 minutes of cooking.
• This stew recipe lamb can be made ahead of time and stored in the fridge or freezer for later use.

Conclusion