| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lamb, Tomatoes, Rice, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb stew meat, cut into 1 1/2" pieces |
| 3 |
tb |
Olive oil |
| 6 |
lg |
Garlic cloves, flattened |
| 2 |
|
Sprigs freash rosemary OR 2 tsp dried rosemary |
| 3/4 |
c |
White wine |
| 1 |
cn |
Italian-style tomatoes 28 oz |
| 1 |
pk |
Frozen peas, 10 oz. |
|
|
Cooked rice |
INSTRUCTIONS
Season lamb pieces with salt & pepper. Heat 3 Tbsp oil in large pot or
Dutch oven over high heat. Working in batches, add lamb to pot and saute
until browned, about 4 minutes per batch. Return all lamb and juices to
pot, mix in garlic and rosemary. Add wine and boil until reducedd by 2/3,
scraping up browned bits, about 8 minutes. Add tomatoes and bring to boil.
Cover and simmer over med-low heat until lamb is tender, about 1 hour 15
minutes. Add peas and simmer until cooked through, about 10 minutes. Serve
over cooked rice.
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