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| Lamb Stew |
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Ingredients: 2 TBS unsalted butter 1 TBS olive oil 3 lbs boneless lamb shoulder cut into 1 1/2' cubes (may be dredged in flour if thicker sauce is desired) 2 onions, chopped salt fresh ground pepper 1/2 tsp allspice 1/2 tsp cinammon 2 tsp chopped thyme 2 tsp minced garlic 2 cups peeled, chopped tomatoes 1 cup chicken stock (or water) as needed 1/2 cup red wine Optional, carrots, cut in chunks, 1 yam (or sweet potato) cut in chunks, 2 tsps. tomato paste to thicken. In heavy pot with lid melt butter with oil over medium flame. Add onions and garlic, brown, then add meat and brown well on all sides. Add spices and tomatoes and cook for 5 minutes to combine. Add stock and wine, reduce heat to low and simmer for 45-60 minutes, or until tender. Serve over noodles or rice, garnish with fresh chopped parsley. |
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Shepherd's Hill Farm 25 Hartwood Way P.O. Box 34 Taftsville, Vermont 05073 email: 
Ellen Terie, Innkeeper |
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