Lamb Stew
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 kilogram lamb (leg, ready to cook)
- 2 onions
- 400 grams waxy potatoes
- 2 garlic cloves
- 1 Fennel
- 2 Red Bell pepper
- 1 Zucchini
- 2 Tbsps olive oil
- 1 Tbsp ground paprika
- 150 milliliters dry white wine
- 4 sprigs thyme
- 350 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 300 milliliters lamb stock
- 100 grams green Olives (pitted)
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Rinse the lamb, pat dry and cut into large cubes. Peel the onions, potatoes and garlic. Dice the onion, coarsely chop the potatoes and mince the garlic. Rinse the fennel, cut in half, remove the hard stalk cut out and dice. Rinse and dice the bell peppers. Rinse the summer squash and cut into thin slices. Sauté the lamb in hot oil until browned on all sides.
2.
Add the onion, garlic and fennel to the pan and suaté briefly. Season with pepper. Add the white wine, lamb stock and thyme. Stir in the tomatoes and potatoes. Season with salt, pepper and paprika and simmer for 1 hour. Add the olives, summer squash and bell peppers and continue simmering for about 30 minutes. Ladle into bowls, garnish with fresh parsley and serve.
