Lamb Stew with Courgettes from The Robert Carrier Cookbook by Robert Carrier
Cut lamb into 2-inch cubes. Heat oil in a thick-bottomed heatproof casserole and brown lamb on all sides; add chopped onion and cook until lightly browned. Add tomatoes and tomato concentrate disso...
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 app.ckbk.com.
Ingredients
- 2½ pounds boned shoulder of lamb
- 4 tablespoons olive oil
- 2 tablespoons tomato concentrate
- oregano
- 2 tablespoons finely chopped parsley
- salt and freshly ground black pepper
- 1 large can Italian peeled tomatoes
- 1 Spanish onion, finely chopped
- 2 pounds courgettes
- 4 tablespoons butter
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