Lamb stew

I went to the bank early this afternoon and decided to make a quick trip to the supermarket on the way home. I was just planning to buy onions and carrots but then I couldn’t resist the stewing lamb. So, the planned fish dinner became a lamb stew dinner.

Ingredients :

750 g. of lamb neck cut into 2 to 3 inch cubes
4 large white onions
8 tomatoes
3 pimientoes
1 whole garlic
4 potatoes
2 carrots
3/4 c. of sweet peas
1/8 c. of butter
1/8 c. of olive oil
salt and pepper to taste
1 tbsp. of steak sauce
1 tsp. of dried basil
1 bay leaf
chopped parsley for garnish

Cooking procedure :

Wash the lamb cubes and pat dry with paper towels. Place in a large bowl and season lightly with salt and pepper.

Coarsely chop the onions, tomatoes and pimientoes.

Finely mince the garlic.

Heat the butter and olive oil together in a casserole. Brown the lamb cubes on all sides. You may have to do this a few pieces at a time so as not to overcrowd the casserole.

Add the garlic to the lamb and cook, stirring, until fragrant. Add the bay leaf, basil, chopped onions, tomatoes and pimientoes. Cook, stirring, until the vegetables start to soften. Pour in just enough water to cover the meat. Do not add too much water or your stew will turn soupy. Season with salt and pepper. Bring to a boil. Lower the heat, cover the casserole and simmer the lamb for an hour and a half or until tender. Stir occasionally to avoid scorching. As the liquid evaporates, the sauce will thicken and the chopped vegetables settling at the bottom of the casserole may scorch.

While the lamb cooks, peel the potatoes and carrots. Cut them into wedges. About twenty minute before cooking time is up, add them to the lamb and stir. Continue simmering until the carrots and potatoes are done. Since the potatoes will absorb a lot of the salt in the sauce, you may need to adjust the seasonings at this point. Add the peas and simmer for about two minutes.

Turn off the heat. Pour in the steak sauce and stir the stew a few times. Transfer to a serving bowl and sprinkle with chopped parsley just before serving. Serve hot.

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