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La Madeleine's Lamb Stew Recipe

by Global Cookbook

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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