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 |
- 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
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