Main/Stews

Basque Lamb Stew

Time: 5 hr 10 min Yields: serves Cost: $4.77 per serve Difficulty: 3/10

From Simply Recipes. While making this I freaked out that I would never find out if there was a better lamb stew because I’ll follow this recipe every time I make lamb stew for the rest of my life. Got mocked, fair enough. Anyway, it smells fantastic.

Ingredients

    marinade

  • Garlic 3 cloves
  • Fresh rosemary 1 sprig
  • Lamb shoulder 1.5 kgs
  • White wine 0.5 cups
  • Brown onions 1 whole
  • Garlic 3 cloves
  • Tomato 2 whole
  • Red wine 1 cup
  • Paprika 2 tsp
  • Bay leaves 1 whole
  • Chicken stock 1 cup

    • rice

  • Long grain rice 2 cups
  • Water 3 cups

Steps

  1. Dice marinade garlic (3 cloves), chop rosemary.
  2. Trim fat and cut lamb into 2x1 inch chunks.
  3. In a large bowl combine marinade ingredients, mix, cover with clingwrap and sit in fridge for 2 hours.
  4. Heat oil on medium-high in a large pot.
  5. Drain meat, discard marinade. Pat dry with paper towel.
  6. In batches brown all sides of the meat, turning every 3 minutes or so once browned. Add salt as you go.
  7. Dice brown onion 1 cm, remaining 3 cloves of garlic thinly, dice tomatoes 1 cm.e
  8. Remove meat to bowl, leave burner on.
  9. Add onion, stir until softened, 4 minutes.
  10. Add garlic, 1 minute.
  11. Add red wine, lamb, tomatoes, paprika and bay leaf. Simmer for 15 minutes uncovered.
  12. Add stock, bring to simmer, reduce to low, cover, simmer until lamb is tender, 2 hours.
  13. Half an hour before time is up, make rice.