Lamb Stew
Ingredients
- 3 lbs. lamb shoulder chops bone-in, cut into chucks
- 1/2 cup all purpose flour seasoned with salt and black pepper
- 3 Tbsp. vegetable oil
- 1 large onion peeled and quartered
- 1 garlic clove minced
- 1 1/2 lbs. roma tomatoes blended
- 2 jalapeno pepper whole
- 3 large carrots peeled and sliced into thick rounds
- 5 Yukon Gold potatoes quartered (halved if the potatoes are small)
- 1 cup frozen peas
- 2 bay leaves
- 1/2 cup chicken broth
- salt and black pepper to taste
Instructions
- Season the lamb shoulder chops with salt, pepper and set aside for 15 minutes, just to take the chill off the meat.
- Combine flour with salt and pepper. Dredge seasoned chops in flour and shake off all excess flour.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the seasoned lamb shoulder chops and sear them on all sides until they develop a golden-brown crust. Remove the lamb from the pot and set it aside.
- In the same pot, add 1 tablespoon of oil, sauté the quartered onions and whole jalapeno pepper until the onions become translucent and the jalapeno begins to char, about 4 minutes. Add the minced garlic and continue cooking for another minute. Add blended tomatoes and bay leaf allowing the aromas to infuse the dish.
- Return the seared lamb shoulder chops to the pot. Pour in the chicken broth . Bring the mixture to a gentle boil, cover then reduce the heat to low and let it simmer for about 1 hour or until the lamb becomes tender and begins to pull away from the bone.
- Add the sliced carrots and diced potatoes to the stew. Continue simmering until the vegetables are soft and fully cooked, approximately 20-25 minutes.
- Finally, stir in the frozen peas and let them cook for an additional 5 minutes until they are heated through.
- Adjust the seasoning to taste with salt and pepper if needed.
Nutrition
Calories: 580kcal | Carbohydrates: 47g | Protein: 52g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 146mg | Sodium: 271mg | Potassium: 1755mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7200IU | Vitamin C: 63mg | Calcium: 83mg | Iron: 6mg