LAMB STEW

Stew is one of those warm and hearty meals perfect for a cold or wet day. Other than that, when one thinks of a stew, be it beef, vegetable or lamb, one thinks of a long and slow cook. This is not one of those long and slow cooking stews.

This lamb stew cooks for 45 minutes max if done right. And best believe you’ll still have those rich flavors that you get in a slow cooked stew. The reason this stew cooked for such a short period of time is because I used lamb as the protein.

Lamb is a fatty and tender meat protein which rarely hardens and dries out when cooking. With lamb, cooking it for 30 minutes is adequate, it’ll be cooked all the way through yet still be tender and juicy, unlike beef and pork. Lamb has a lot of fat, healthy fat of course. The fat in the meat breaks down during the cook giving it a nice velvety texture.

Ingredients

• Boneless lamb

• Tomato purée

• Tomato paste

• Onion

• Garlic

• Salt

• Pepper

• Olive oil

• Thyme

• Oregano

• Potatoes

• Carrots

• Parsley

• Bay leaves

• Beef broth

Instructions

1. Wash your lamb, pat dry with a paper towel, and remove any extra or unwanted fat.

2. Season with salt, pepper, thyme and oregano.

3. In a saucepan or pot heat 2 tablespoons of olive oil.

4. Once the oil is hot add your seasoned lamb and cook until browned.

5. Dice your onions and garlic then add to the lamb. Cool until onions are browned.

6. Add your tomato paste and cook for about 3 minutes.

7. Chop up your potatoes and carrots and throw them into the pot.

8. Cook for at least 2 minutes and add your tomato purée and beef broth. Add at least 2 bay leaves

9. Cook for 30 minutes and take off the stove.

10. Serve with rice or mash.

Enjoy!