Lamb Stew With Peas And Tomatoes

	This dish is very tasty and very easy. Serve over Basmati rice. This recipe is from the Epicurious.com website. Prep: 45 minutes Cook: 75 minutes Servings: 4

Ingredients:

2 lbs. lamb stew meat
3 tbsp. olive oil
6 large garlic cloves, flattened with the side of a knife
1 fresh rosemary sprigs, or 1 tsp. dried rosemary
3/4 cup dry white wine
1 28-oz can Italian-style tomatoes
1 10-oz. bag frozen petite (or regular) peas
Cooked white rice

Directions:

Season Lamb pieces with salt and pepper, if desired.
Heat olive oil in a deep saute pan and brown meat in batches.
Return all lamb to pan, including any collected juices.'
Mix in garlic and rosemary, stir to combine
Add white wine and cook until reduced by 2/3, scraping up browned bits, about 8 minutes
Add canned tomatoes and bring to boil. Reduce heat to medium-low and simmer, covered, for 1 hour and 15 minutes (or until lamb is tender)
Add peas and simmer for an additional 10 minutes