La Madeleine's Lamb Stew Recipe

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Servings: 1

Ingredients

  • 3 lb boneless lamb cut medium cubes (shoulder or possibly lamb leg)
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 4 lrg tomatoes minced
  • 1 x bouquet garni (parsley, thyme and bay leaf)
  • 3 x garlic cloves
  • 1 lrg onion
  • 1 bn carrots
  • 4 lrg potatoes
  • 1 lb fresh green peas shelled
  • 3 Tbsp. flour combined with
  • 2 Tbsp. unsalted butter for roux Salt to taste Freshly-grnd black pepper to taste

Directions

  1. Add in lamb cubes to very warm oil stirring once or possibly twice. Let the meat brown for 3 to 4 min. Add in garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base (cook for 5 more min).
  2. Add in water, bring to boil then reduce heat to simmer (45 min). Add in carrots (cook for 5 more min), add in potatoes (cook for 30 min). Add in roux and peas.

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