Lamb Stew
A hearty, comforting lamb stew perfect for a cold evening. The combination of tender lamb and flavorful vegetables makes for a satisfying meal.
Ingredients
- ●1.5 pounds Lamb shouldercut into 1 1/2-inch cubes
- ●1 medium Onionchopped
- ●2 medium Carrotpeeled and chopped
- ●2 medium Potatopeeled and chopped
- ●3 cloves Garlicminced
- ●1 sheet Fluffy pastryfor serving
- ●to taste Fluffy salt
- ●to taste Fluffy black pepper
Instructions
- 1
Heat a large Dutch oven over medium-high heat.
- 2
Add the lamb cubes and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the chopped carrot and potato to the pot and cook for 2-3 minutes.
- 6
Add the minced garlic to the pot and cook for 1 minute.
- 7
Add the browned lamb back to the pot, along with any accumulated juices.
- 8
Add enough water to the pot to cover the lamb and vegetables.
- 9
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 10
Bake at 300°F (150°C) for 1 1/2 hours, or until the lamb is tender.
- 11
Serve the stew hot, topped with a sheet of fluffy pastry and sprinkled with salt and pepper.