Leek 'n Lamb Stew (meal in One Pot) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening. Ingredients:
2 lbs lean lamb stew meat, cut in to 1 1/2 inch cubes |
1 tablespoon olive oil |
4 cloves garlic, minced |
2 large leeks, cleaned & chopped |
4 large carrots, cut into 1 inch pieces |
3 cups celery, chopped |
16 small new potatoes, cut in half |
1 cup mushroom, sliced |
1 bay leaf |
1 teaspoon dried thyme |
salt and pepper |
4 cups broth (vegetable, chicken or beef, you may use two cups red or white wine and 2 cups broth , total liquid 4) |
1 cup grated parmesan cheese |
Directions:
1. Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
2. Add all the veggies and continue to brown for another 5 minutes.
3. Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
4. Add spices and 1/2 the cheese.
5. Bring to a boil.
6. Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
7. Let the stew rest 15 minutes before serving.
8. Pass the remaining cheese to sprinkle over each serving.
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