Rosemary Lamb and Red Wine Stew
There is nothing more comforting on a cold winter's night than a big pot of rustic rosemary lamb and red wine stew.
neck or loin chops preferably
medium-sized, sliced into smaller blocks
any mushrooms will do
Italian whole tomatoes
lamb or vegetable
salt & black pepper
curry powder or masala
1 & 1/2
1 1/2 cup quinoa or rice
Dice the onions.
Chop the carrots into slices.
Cut the baby potatoes into halves.
Chop off the stems of the green beans.
For the Stew
Turn on the stove plate that you are going to use to high heat.
Place a large pot on the stove plate and add the olive oil and the garlic.
When the pan is hot, add the lamb and spices, as well as the juice from the lemon and cook for 5 minutes before adding in your tin of tomatoes.
Mix thoroughly before cooking for a further 10 minutes continuing to brown the meat.
Once the meat is browned, remove from the stove top and set aside to rest.
Turn the same stove top to low heat.
Wait 5 minutes for the stove top to cool down before putting the pot back onto the stove plate.
Add all the vegetables to the pot.
The add the wine and tomato paste to the pot.
Add the tomato paste to the pot
Stir (or shake the pot) to mix all of the ingredients.
Let it cook for 3 hours while continuing to check on your stew during this time, stirring to ensure that nothing is sticking to the bottom of the pot.
For the Quinoa
Pour 1 1/2 cups of quinoa into a heatproof bowl or dish which has a lid; followed by 1 cup of boiling water or until the quinoa is just covered with the boiling water.
Put the lid on and let is stand for 15-18 minutes until the water has been fully absorbed
Dish up and enjoy.
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how it was!
Recipe by The London Economic, thelondoneconomic.com