Easy Lamb Stew Recipe
Here is a delightful, fast and easy recipe for lamb stew. The aromatic flavors of fennel, garlic and onion will have your taste-buds singing with delight. Served with a delightful spinach salad, crusty French bread, and a bottle of Merlot (Blackberry goes wonderfully), you will no doubt please your palate, as well as your stomach.
2 pounds of lean lamb cut into cubes (ask your butcher)
1 teaspoon of salt
1 teaspoon of black pepper
1 cup of fennel sliced very thin
½ cup of finely chopped onion
½ cup of button mushrooms, sliced
4 cloves of garlic, crushed and chopped
2 large tomatoes, chopped
3 tablespoons olive oil
1 tablespoon butter
½ cup of chives
½ cup of capers
½ cup of black olives
In a large sauce pan, or sauté pan, sauté fennel, onion and mushrooms with tablespoon of olive oil. Add ½ cup of water with salt and pepper (about a ½ teaspoon each), and garlic. Allow vegetables to sweat. Add tomatoes last. Juice from the tomatoes will be released (5-7 minutes). Take the top off afterwards to evaporate some of the liquid. Remove to a warming dish, and set aside while you brown the lamb.
Allow the pan to get hot again. Add salt and pepper to lamb just before adding to very hot pan. Sauté lamb, in one layer, in 2 tablespoons of olive oil, and a tablespoon of butter. Brown on each side for 3-4 minutes. (Because the lamb is cut into small chunks, it will cook quickly.) Add vegetable mixture to meat mixture. Lamb should be rare. After 7 minutes, add chives, capers and black olives.
Easy Spinach Salad
Salt and pepper to taste
Squeeze of lemon juice
Drizzle of olive oil
Crumbled feta cheese
Thinly sliced red onion
This delightful and light stew serves 4. A simple spinach salad, and French bread (toasted and rubbed with garlic), will make for a lovely light supper. I have enjoyed this meal many times. I hope you do as well. Enjoy!
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