Baltimore rainy days call for this stew. It is hearty and delicious.
We started off browning the lamb in a hot pan,
And then after browning, the meat was removed and all the gorgeous drippings were used to cook the onions and garlic.
The house smelled divinely delicious, especially when the fresh herbs started cooking.
The red wine gave this stew body and sweetness.
We served it with home made bread sticks and a salad.
Everyone loved it. Hope you love it too.
Hearty Lamb Stew
Author: ChiO
Ingredients
- 1.5lbs bone-in-lamb stew lamb chops
- 3 cups water
- 1.5 cups red wine
- 1 cup crushed tomatoes
- 2 pieces of garlic (smashed)
- 1 tbsp of each of these freshly chopped herbs (thyme, rosemary, mint, parsley, sage)
- ½ of a large red onion (chopped)
- 1 tbsp canola oil
- 1 tsp salt.
Instructions
- Heat a pot on the stove for about 3 mins or until very hot.
- Add the lamb into the pot to brown for about 4 mins.
- Flip lamb over to brown evenly on both sides.
- Continue to cook until lamb is browned on bot sides.
- Remove lamb from the pot.
- Add the onions and garlic and oil.
- Stir and cook until onions turn translucent.
- Add all other ingredients including the meat.
- Cook for about 30 mins. Stew will thicken.
- Turn of heat and serve.
Oya Come Chop 🙂