Lamb Stew With Tomatoes And Onions Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 lb lamb cubes | ||
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Canned tomato sauce | 10 Ounce | |
| Water | 1/3 Cup (16 tbs) | |
| Red wine vinegar | 1 Teaspoon | |
| Tarragon | 2 Teaspoon, finely chopped | |
| Parsley | 2 Teaspoon, finely chopped | |
| Fennel | 2 Teaspoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Over high heat, in a frying pan, heat oil.
Sear lamb cubes.
Reduce heat.
Over low heat, brown meat 30 minutes.
Mix in onion and garlic.
Set aside.
Preheat oven to 375 °F (190°C) In a saucepan, melt butter.
Fold in flour.
Add in tomato sauce and water, stirring well.
Season with vinegar, salt, pepper and herbs.
Simmer 2-3 minutes.
Transfer meat to an ovenproof dish.
Cover with sauce.
Cook in oven 6-7 minutes.
Sear lamb cubes.
Reduce heat.
Over low heat, brown meat 30 minutes.
Mix in onion and garlic.
Set aside.
Preheat oven to 375 °F (190°C) In a saucepan, melt butter.
Fold in flour.
Add in tomato sauce and water, stirring well.
Season with vinegar, salt, pepper and herbs.
Simmer 2-3 minutes.
Transfer meat to an ovenproof dish.
Cover with sauce.
Cook in oven 6-7 minutes.
Chef
