Lamb Stew
Serves 4
Ingredients:
-
1 tbsp (15ml) salt
-
1 tbsp (15ml) black pepper
-
1 tbsp (15ml) paprika
-
2 lb (900g) boned leg of lamb, cut into 1 in cubes
-
2 tbsp (30ml) butter
-
4 medium onions, thinly sliced
-
2 cloves garlic, crushed
-
3 fl.oz (90ml) chicken stock
-
1 bay leaf
-
1 tsp (5ml) dried basil
-
4 large potatoes, sliced
-
2 green peppers, seeded and sliced
-
6 tomatoes, peeled and sliced
Instructions:
Preheat the oven to 180C/350F/Gas
4.
Mix the salt, pepper and paprika
together on a plate and roll the cubes of lamb in the mixture until well
coated.
Melt the butter in a large frying
pan over a moderate heat and fry the lamb for 5-10 minutes until lightly
browned. Transfer the meat from the pan with a slotted spoon and set
aside.
Add the onions and garlic to the
pan and fry for 6-8 minutes until lightly coloured. Remove from the pan
with a slotted spoon and set aside.
Pour the chicken stock into the
pan with the bay leaf and basil and bring to the boil over a high heat. Remove
the pan from the heat.
Place half the onion mixture in
the bottom of a flameproof casserole. Cover with the potatoes, green pepper
slices and tomatoes.
Top with the lamb and then the
remaining onion mixture. Pour the chicken stock over the top.
Place the pan on the hob and bring
to the boil over a high heat.
Cover and continue to cook in the
oven for 1 ¼ hours until the meat and vegetables are tender.
Discard the bay leaf and serve.
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