Basque Lamb Stew

Maria KostoffMaria Kostoff
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Basque Lamb Stew
04/05/2013
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Preparation30 min.
Cook150 min.
Тotal180 min.
Servings6-7
"Never rush when cooking lamb - it needs love, a slow fire and time to come out perfect."

Ingredients

measures

How to cook

Mix the meat, 3 cloves garlic, rosemary and white wine in a bowl. Cut the meat into small pieces, leave to marinate for 2-3 hours.

Drain the meat and pat dry with paper towels. Heat oil in a deep pan with a lid. Fry the meat until golden.

Add the onion, remaining garlic, salt and pepper and cook, while stirring with a wooden spoon, until the onions soften, about 5 minutes.

Add paprika, roasted peppers, tomatoes, parsley, red wine and bay leaf. Let the meat boil, then reduce the heat and simmer until it begins to thicken, about 10-15 minutes.

Add the broth, put on a cover and leave on low heat for about 2 hours, until tender. Serve with boiled rice or mashed potatoes.

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