Lamb Stew

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Lamb Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
Ingredients
800 grams
Lamb (from the leg)
200 grams
2 cloves
600 grams
blanched Tomatoes (canned)
50 grams
2 tablespoons
2 teaspoons
¼ liter
freshly ground Salt
freshly ground Pepper
Oregano (dried, 1 teaspoon)
Thyme (dried, 1 teaspoon)
200 grams
Orzo pasta (Greek rice noodles)
150 grams
grated Cheese (such as gruyère)

Preparation steps

1.

Cut lamb into bite-size cubes. Peel onions and garlic and finely chop. Rinse tomatoes, trim and cut up coarsely. Heat olive oil and butter in a roasting pan and brown meat on all sides. Once lamb is browned, add onion, garlic and tomato paste, mix and briefly fry. Add tomatoes, deglaze with red wine, fill with 250 ml (approximately 8 ounces) of water and season with salt, pepper, oregano and thyme.

2.

Cover and cook at 200°C (approximately 400°F) in a preheated oven for 1 hour. Then add 750 ml (approximately 24 ounces) of boiling water and orzo pasta, mix well and cover the roasting pan again. Cook in the preheated oven for another 30 minutes, stirring occasionally. Add water as needed. Sprinkle with cheese and serve immediately.