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DutchLAMB STEW WITH POTATOES

Lamb Stew with Potatoes, prepared by the Happy Chief Cook.

A rather spicy lamb stew with potatoes, onion, carrots, sweet pointed pepper, garlic, ginger and dried red peppers.

Preparation time : 1 hour and 45 minutes.
Serves: 3 to 4.

Ingredients:

450 grams of lamb chunks,
650 grams potatoes (Nicola),
1 onion,
1 carrot,
2 tomatoes,
2 dried red peppers,
1 solo clove garlic,
0.5 tablespoon finely chopped fresh ginger,
salt,
4-season pepper,
1 sweet pointed pepper,
2 tablespoons olive oil,
75 milliliters of water,
fresh parsley,
fresh basil.

Predirections:

Cut the lamb meat in blocks of 1.5 inches.
Sprinkle the lamb meat with salt and 4-season pepper.

Peel the potatoes thin and cut them in pieces.

Scrape the carrot and cut it in pieces of approximately 1 inch.

Peel the onion and cut it into rings of approximately one-fifth inch thick.

Directions:

Heat the olive oil in a cast iron skillet.
Bake the lamb meat around brown on high heat.

Add the onions, and cook until the onion is transparent and discolored.
Put the lid on the pan.

Cut the tomatoes into eighths and add them to the pan, and put the lid back on the pan.

Crush the dried red peppers finely and add them, and put the lid back on the pan.

Cut the garlic solo clove into thin slices and add them, and put the lid back on the pan.

Chop the ginger finely and add it.
Stir well and let it bake 5 minutes with the lid on the pan.

Add the carrot, and the water, stir well and bring it to a boil.
Put the lid on the pan and place the pan on the lowest heat.
Let it simmer for 25 minutes.

Add the potatoes.
Stir everything thoroughly, put the lid back on the pan and let it simmer for 35 minutes.

Cut the sweet pointed peppers into half lengthwise, and remove the seeds.
Cut the sweet pointed pepper into strips of one-fifth inch thick.
Add them to the stew and stir well.
Put the lid back on the pan and let it simmer for five minutes.

Divide the lamb stew with potatoes on the plates and garnish with chopped basil and parsley.

Enjoy!

An original recipe from the Happy Chief Cook. Posted March 25, 2011.