Spicy Lamb Stew on Rigatoni Pasta
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
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.jfolse.com.
Cooking tools:
- Cast iron dutch oven
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Ladle
- Serving bowl
- Plate
Ingredients
- 1 pound boneless lamb shoulder, cut into ¾-inch cubes
- ¼ cup extra virgin olive oil
- ¼ pound bacon, chopped
- 1½ cups diced onions
- ¾ cup diced red bell pepper
- ¼ cup minced garlic
- ¾ cup dry red wine
- 1 (28 ounce) can diced tomatoes
- 1 cup chicken stock or broth
- 1 cup diced carrots
- 1 bay leaf
- ½ tsp crushed red pepper
- 2 tbsps chopped fresh basil
- ¼ cup green onions
- ¼ cup chopped parsley
- salt
- pepper
- 1 pound rigatoni pasta, cooked
- Parmesan or Romano cheese for garnish
