Friday, November 18, 2011

Lamb Stew

2 lbs Lamb Stew meat
1/4 cup cooking oil
1 large onion, chopped
3 stalks celery, chopped
3 large carrots, peeled and sliced
3 large potatoes, peeled and cubed
3 cloves garlic, chopped
2 Tbs flour
1-2 Tbs beef paste
4-5 cups water
1 Tbs fresh rosemary
1/4 cup cilantro, chopped (plus for garnish)
cherry tomatoes, for garnish

In large pot heat oil on medium.  Add meat, onion, celery, carrots, potatoes, garlic.  Saute until meat is brown.  Add flour and beef paste, stir.  Add water, rosemary and cilantro.  Simmer on low until thickens and vegs are cooked (approx. 1 hour)  Garnish with cherry tomatoes and extra cilantro

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