This lamb stew recipe is my favorite lamb recipe. I like the meat and plenty of vegetables, and the richness of the soup. Perfect for dipping bread!
Ingredients
- 1.3 kg leg or shoulder of lamb (2 bones added for extra flavor)
- 400 g frozen peas
- 2 yellow onions
- 5 potatoes
- 3 carrots
- 3 celery sticks
- Garlic 4 cl
- Vegetable soup 3-4 dl
- Cherry tomatoes 400 g
- Bunch of thyme
- White wine 2 dl
- 2 tablespoons white wine vinegar
- 1 teaspoon ground chili pepper or 1 fresh chili pepper
- Salt
- Pepper
- 2 tablespoons olive oil
- 3-4 anchovy fillets
Steps
- Cut the meat into bite-sized pieces.
- Avoid cutting onions, celery, and carrots too finely. Finely chop the garlic.
- Add olive oil, anchovies, and meat to a large saucepan with high sides. Season and stir gently.
- Cook over medium heat until the anchovies are melted and the meat is browned.
- Add the chopped vegetables, chilli, thyme and wine. Let the wine evaporate. Then add vinegar.
- Cover and simmer over medium heat for about 20 minutes.
- Meanwhile, cut the potatoes into small pieces and prepare the stock if using cubes.
- Add potatoes and season. Add whole tomatoes and soup. Stir and cover.
- Simmer over medium-low heat until the meat is tender and the potatoes are cooked through, about 40 minutes.
- Serve with a little olive oil, a few thyme leaves and some fresh bread.