Lamb Stew
Created By : littleke
A hearty meal for a rainy day
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Prep Time |
: |
20 minutes |
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Cook Time |
: |
2 hours and 0 minutes |
| Serves 6 |
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1
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lb lamb - boneless loin chops
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3
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carrot diced
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1
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medium onion chopped
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3
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garlic cloves minced
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1
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portobello mushroom cap chopped
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2
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cup chicken broth
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2
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cup water
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1
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can diced tomatoes -15 oz - drained
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1
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can corn -10 oz - drained
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1
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cup white rice
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1
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bay leaf
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2
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tbsp dried sage
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1
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tsp dried fennel seed crushed
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1
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cup red wine
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1/4
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cup flour
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3
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tbsp canola oil
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3
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tbsp salt
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1/2
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tbsp red pepper flakes
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Chop lamb into 1/2 inch cubes.
Place flour in a zip top bag, add lamb and toss to coat in flour.
In a large stock pot or dutch oven heat canola oil on medium high heat.
Add lamb and cook until brown. Add onion, garlic and mushrooms. Saute over medium heat until mushrooms are soft and onion is translucent. Deglaze with red wine. Add chicken broth, water, carrots, tomatoes, spices and bay leaf. Simmer uncovered for 1 hour and 30 minutes. Skim fat from surface. Remove bay leaf. Add corn and rice. Boil rapidly for 20 minutes or until rice is cooked.