Ingredients
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1kg lamb meat, cut into cubes
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3-4 medium-sized potatoes, peeled and cut
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2 carrots, sliced
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1 large onion, finely chopped
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2-3 cloves of garlic, chopped
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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500ml lamb or vegetable broth
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250ml red wine
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Salt and black pepper to taste
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Oil for frying
Directions
Lamb stew is a fulfilling and delicious dish, prepared by slow cooking lamb meat with various vegetables, herbs, and liquids until it’s fully tender. This type of dish is popular in many cultures and regions, with each adding its unique adaptations and ingredients tailored to local tastes.
Cultural Variations:
Irish Lamb Stew: A simple dish with lamb meat, potatoes, onions, and water, sometimes including barley or Guinness for added flavor.
Moroccan Tagine: A North African version of the stew, incorporating spices like cumin, coriander, cinnamon, and dried fruits like apricots or raisins, cooked in a traditional clay pot.
French Navarin: Typically prepared in the spring with young lamb and fresh spring vegetables, featuring a lighter broth.
Today, however, we will prepare a standard version of Lamb Stew, details of which you can see below. 😊
Steps
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1
Done
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Frying the Meat:Heat some oil in a large pan or deep pot. Add the lamb meat and fry until golden brown on all sides. Remove the meat and set aside. |
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2
Done
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Preparing the Vegetables:In the same pan, add the onion, garlic, and carrots, and cook until softened. |
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3
Done
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Assembling the Dish:Return the meat to the pot, add rosemary, thyme, broth, and wine. Season with salt and black pepper. |
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4
Done
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Cooking:Let the dish simmer on low heat under a lid for about 1.5 to 2 hours, stirring occasionally. |
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5
Done
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Adding Potatoes:Add the potatoes about 30 minutes before the dish is done to keep them whole and cook in the sauce. |
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6
Done
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The dish is ready when the meat is tender and easily shreds, and the sauce has naturally thickened. |
