Lamb Stew by Foodies Terminal

shoulder lamb meat chunks, olive oil, onion, garlic, pepper, turmeric, salt, dried rosemary, red wine, chicken stock, bay leaf, black peppercorns, thyme, baby potatoes, carrots, celery, turnips, all purpose flour, concentrated tomato paste

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min

Category: Tag:

– 1.1 pounds shoulder cut lamb meat cut into 2 chunks. (or made into small stew pieces)
– 1/4 cup Extra Virgin Olive Oil
– 1 Large onion (diced into small squares)
– 5 pods garlic, minced
– 1/2 tbsp crushed pepper
– 1/4 tsp Turmeric Powder (OPTIONAL)
– Salt (to taste)
– 1/2 tsp dried rosemary
– 1/2 cup red wine
– 1 litre chicken stock (low sodium)
– 2 Bay leaf
– 1 tsp Black Peppercorns
– Fresh thyme (5-6 branches)
– 1 cup baby potatoes (buy the smallest size)
– 1.5 cups carrots (whole, made into 2 pieces or just halved)
– 1/2 cup celery (made into 2-2.5 in sticks)
– 1/2 cup turnips (diced into big chunks)
– 1 tsp All-Purpose Flour (More for thickening the stew)
– 2 tsp concentrated tomato paste

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min

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