Lamb Stew

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Lamb Stew
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
Ingredients
600 grams lamb (from the leg)
2 Red Bell pepper
1 large onion
2 Celery
3 tablespoons chopped parsley
½ teaspoon chile peppers (crushed)
½ teaspoon Ground cinnamon
2 garlic
125 milliliters Red wine
125 milliliters Beef broth
1 tablespoon Tomato paste
5 tablespoons olive oil
salt
freshly ground peppers
Pastry flour
4 large tomatoes
200 grams Fusilli
1 teaspoon butter
How healthy are the main ingredients?
olive oilTomato pasteparsleyonionCelerygarlic

Preparation steps

1.

Cut lamb into 2 cm (approximately 3/4 inch) cubes. Peel and chop onion. Rinse celery and cut into thin slices. Peel and halve garlic. Heat oil in a Dutch oven and saute onion, celery and garlic while stirring. Fry lamb in portions, moving around vigorously. Season with salt, pepper and crushed chile and dust with a level tablespoon of flour. Stir until mixture becomes colorful, then deglaze with broth, stir well, cover and let smoothly simmer for 1 hour.

2.

In the meantime, rinse, halve, seed and dice bell peppers. Stir in peppers and wine after about 30 minutes' cooking time. Add tomato paste and cinnamon then braise until finished (uncovered, so sauce boils down smoothly.) Season again with salt and pepper. Stir in parsley just before serving.

3.

Cook fusilli in plenty of salted water until al dente and drain. Stir in butter. Rinse and core tomatoes. Fill lamb stew into hollowed-out tomatos and immediately serve with fusilli on plates.