Ingredients: |
Ingredients: Lamb chops or lamb shoulder pieces - 5-6 lbs (*You can substitute pork or beef or mix beef and lamb together - make sure beef is in similar size pieces as the lamb chops so they cook evenly. Don't mix pork - use it alone or not at all.) Salt and pepper Olive oil for browning 1 1/2 - 3 onions roughly chopped, I use 1 1/2 and chop it finely. A few garlic cloves (I use 2-3), minced Approximately 2 cups beef stock Grated overripe tomatoes or canned whole tomatoes that have been minced Approx 1/2 c. butter 4 potatoes, peeled and cut into wedges Baby carrots, add as many as you like Frozen peas; again, add as many as you like. Typical lamb stew has quite a few. Fresh dill and mint 1 tsp or so of sugar
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Directions: |
Directions:Brown lamb chops* (5-6 lbs) in large flat pot in some olive oil (just enough to barely cover the pan). Salt and pepper meat first. Once browned on both sides, remove from pan and put in smaller, deeper pan and keep covered. In first shallow pan, brown 3 onions roughly chopped and a few garlic cloves until soft. Add some beef stock (about 2 cups and some grated overripe tomatoes). Add approx. 2 c. tomato sauce - bring to a boil, pour over chops in deeper pan. Cook over low heat, 45-60 min. until meat is fork tender. In first shallow pan, put 3-4 T. and 1/4 c. butter, add potato wedges and give them a good browning, then add baby carrots, then frozen peas. Ladle liquid from the meat pan into the vegetables until potatoes and carrots are fork tender. Add in chopped fresh dill and mint - and 1 tsp or so of sugar. Add in the pieces of meat carefully so they don't fall apart, simmer 10 min or so.
Add salt and pepper to taste. This is a big dish but freezes well. Also, it tastes better if it "sits" for a while. |