Lamb Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 large onions
- 2 Tbsps vegetable oil
- 1 kilogram lamb (shoulder or leg, parried and cut into small cubes)
- 1 Tbsp paprika (sweet)
- ¼ l Red wine
- ½ l lamb stock
- 1 Tbsp Tomato paste
- 2 garlic cloves
- salt
- freshly ground pepper
- fresh Fresh herbs (marjoram, lemon balm)
Preparation steps
1.
Peel the onions and finely dice. Heat the oil in a Dutch oven, sauté the onions and lamb cubes while stirring, add the tomato paste and deglaze with wine. Let boil down. Then pour in 1/4 liter (approximately 1 cup) of lamb stock.
2.
Stir in the peppers and pressed garlic clove. Season with salt and pepper. Cover and simmer over low heat for about 11/2 hours. Gradually pour in the rest of the stock. The stew should be relatively well reduced at the end of cooking.
3.
Season the stew again heavily.
4.
Serve with sprinkled chopped herbs.
