Lamb Stew with Tomatoes


serves 4
1.2 kg (2 3/4 lb) leg of lamb
90 ml (6 tbsp) flour
salt and freshly ground black pepper
30 ml (2 tbsp) olive oil
25 g (1 oz) butter
300 ml (10 fl oz) hot chicken stock
400 g (14 oz) canned tomatoes
1 clove garlic, finely chopped
4 medium-sized carrots
8 button onions
4 small potatoes
225 g (8 oz) frozen peas
30 ml (2 tbsp) finely chopped parsley


1. Cut the meat from the bone and cut it into 4 cm (1 1/2 in) cubes, discarding any fat and gristle (you should have 800 g (1 3/4 lb) meat). Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Toss each cube of lamb in the flour, shaking off the excess.

2. Heat the olive oil and butter in a heavy-based flameproof casserole. Saute the lamb cubes in the hot fat for 1 - 2 minutes or until browned all over. Transfer the cubes to a plate with a slotted spoon and keep warm. Repeat with the remaining lamb cubes.

3. Put the sauteed lamb cubes back in the casserole. Pour in the stock, canned tomatoes and chopped garlic and season with salt and freshly ground black pepper. Bring to the boil, reduce the heat, cover the pan and simmer for 1 hour 20 minutes, or until nearly tender.

4. Meanwhile, peel the carrots, halve them lengthways and then cut them into 5 cm /2 in lengths. Peel the button onions, peel and halve the potatoes. Add the prepared vegetables to the lamb and tomato casserole and cook for a further 30 minutes or until just tender (the vegetables take longer to cook than usual because the liquid is just at a gentle simmer).

5. Finally, stir in the frozen peas and the finely chopped parsley. Simmer for 5 minutes. Correct the seasoning and serve.

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