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 German - Lammeintopf (Lamb Stew)
adapted from German Cooking
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Description
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Ingredients
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- 3 Pounds Lamb -- Cubed
- 1/4 Cup Flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Onion Powder
- 3 Tablespoons Olive Oil
- 1/2 Cup White Wine
- 1 Can Tomatoes -- Chopped
- 2 Cups Chicken Broth
- 3 Stalks Celery -- Chopped
- 1 Clove Garlic -- Chopped
- 1 Tablespoon Parsley -- Chopped
- 1 Teaspoon Rosemary
- 1 Medium Bay Leaf
- 2 Large Carrot -- Chopped
- 2 Tablespoons Butter
- 3 Medium Onion -- Chopped
- 1 Tablespoon Sugar
- 10 Small New Potatoes
- 1/2 Cup French-Style Green Beans
- 1/2 Cup Peas
- Rice -- Cooked
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Directions
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Combine flour, salt, pepper and onion powder. Coat lamb in the flour mixture. Saute lamb in oil until browned on all sides. Add wine and simmer for 2 minutes. Add tomatoes, broth, celery, garlic, parsley, rosemary, and bay leaf. Simmer for 1 hour. Add carrots, return to a boil and simmer for 5 minutes. Saute onion in butter for 10 minutes. Sprinkle with sugar and allow the sugar to brown slightly. Add onions and potatoes to the stew. Simmer for 40 minutes. Add beans and peas, simmer for 10 minutes. Serve over rice.
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Serves
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4
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Time to Make
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0:00
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