Tuesday, November 21, 2017

Lamb Stew Recipe

March 12, 2011 by  
Filed under The Sportsman's Table

Yula’s Oven Roasted Lamb Stew

2 pounds lamb (shoulder or leg are fine to use), cut into large chunks, bones may be left in, but trim away the excess fat.
2 pounds medium sized potatoes, peeled and quartered
4 pounds medium sized yellow onions, peeled and quartered
4 pounds plum tomatoes, quartered
4 teaspoons ground cumin
1/3 cup olive oil
Salt and pepper

Preheat the oven to 375 degrees. Cut the lamb into large chunks, at least two inch cubes or larger. Remove any excess fat and discard it. Salt and pepper the lamb and place it in a large roasting pan. Add the quartered potatoes, onions, and tomatoes to the roasting pan and sprinkle with four teaspoons of cumin. Pour the olive oil over the meat and vegetables, and stir with a large spoon to combine. When all ingredients are combined, give one additional generous sprinkle of salt and pepper over the whole pan. Cover the roasting pan with a lid or foil and bake in a 375 degree oven for a total of three hours. After one hour, uncover the pan, stir the contents, recover and roast for another hour. At the end of the second hour, remove the foil, turn the lamb brown side down and bake uncovered for another hour. This will allow the water that has come from the vegetables to braise the ingredients and ultimately reduce to a small amount of flavorful gravy. During the final hour, check and turn the meat periodically as it browns. When the Tavas is done, all the lamb will be browned and soft, the potatoes tender and the onions and tomatoes will be soft and savory. Serves 6-8

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