Lamb Stew

Lamb Stew

This recipe is made in a massive pot for winter days and for lots of people hence the bulk of the ingredients. You can reduce this, just half or quarter each ingredient if you prefer.

Ingredients…
4 lb. cubed lamb to top1 cup celery (large diced)1 cup carrots (large diced)1 cup parsnips1 cup onions½ cup turnip½ cup potato1 cup tomato juice1 clove garlic½ cup brown sugar
1 Liter Beef Stockto taste fresh chopped rosemary leaves, fresh chopped thyme leaves, salt and pepper, coriander, cardamom¼ cup olive oil (extra virgin)

Method:
Place the olive oil into a large hot frying pan add the cubed lamb, lightly brown. When the lamb is about halfway cooked add the brown sugar and tomato juice. Turn the heat to medium and add the vegetables and garlic.

Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened. At this point stir in the fresh herbs and dry spices. Add the beef stock and cook for around an hour or until the meat is tender.

Emulse the two ounces of cornstarch in about two ounces of water and stir nit into the stew evenly.