Brazilian Lamb Stew
A hearty and flavorful stew from Brazil, perfect for a cold evening. The mildly sour taste of the tomatoes balances the richness of the lamb.
Ingredients
- ●1 lb Lamb shouldercut into 2-inch pieces
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 tbsp Tomato pastemildly sour
- ●1 can (14.5 oz) Tomatoesdiced
- ●1 cup Red wineoptional
- ●2 cups Braised lamb brothhomemade or store-bought
- ● Salt and pepperto taste
- ● Fresh cilantrochopped (for garnish)
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb pieces in batches until browned on all sides, about 5 minutes. Transfer to a plate.
- 3
Add more oil if necessary, then cook the onion and garlic until softened, about 5 minutes.
- 4
Add the tomato paste and cook, stirring constantly, for 1 minute.
- 5
Add the wine (if using) and bring to a boil.
- 6
Add the browned lamb, broth, salt, and pepper. Stir to combine.
- 7
Bring to a boil, then cover and transfer to the oven.
- 8
Braise for 2 1/2 to 3 hours, or until the lamb is tender.
- 9
Stir in the diced tomatoes and cook for an additional 10 minutes.
- 10
Serve hot, garnished with chopped cilantro.