Rosemary Lamb and Red Wine Stew: The perfect stew combination
There is nothing more comforting on a cold winter's night than a big pot of rustic rosemary lamb and red wine stew. Dish me up!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 120 ml olive oil (extra virgin)
- 3 tsp garlic (crushed)
- 850 grams lamb chops (neck or loin chops preferably)
- 350 grams green beans
- 700 grams baby potatoes
- 500 grams carrots (medium-sized, sliced into smaller blocks)
- 2 onions (chopped)
- 500 grams Portabellini mushrooms (any mushrooms will do)
- 400 grams Italian whole tomatoes (1 Tin)
- 150 grams tomato paste (3 sachets)
- 250 ml liquid stock (lamb or vegetable)
- 375 ml red wine
- salt & black pepper (to flavour)
- 3 Sprigs rosemary (fresh)
- 2 tsp sweet basil
- 2 tsp Italian herbs
- 2 tsp curry powder or masala
- 1 lemon (squeezed)
- 1 & 1/2 cups 1 1/2 cup quinoa or rice
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