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sylkeNo pictures because I'm lazy, but writing down what I did tonight because it was pretty tasty :) And I've found I tend to look to LJ first when I want to find a recipe I made up once upon a time. This was based on about 6 online recipes and what ingredients were lying around that I could use. Inspired because I accidentally defrosted a package of stew meat and a package of lamb chops two nights ago instead of two packages of chops...
1 lb lamb stew meat
3 sm carrots, diced
1/2 onion, quartered and sliced
3 red potatoes, peeled and diced
2 cloves garlic, chopped
olive oil
flour (~6 Tbs)
salt&pepper to taste
1/2 tsp thyme
1/4 tsp rosemary
3 cp chicken broth
Heat some olive oil in the bottom of a pot. Season the flour with salt and pepper (I was pretty liberal with the salt), dredge lamb pieces through the flour, and fry until the outsides are a little browned. Pour in chicken broth, and simmer for 20 minutes. Add all veggies, and simmer for an additional 20 minutes. Add seasoning and serve with sourdough.
Serves two with a little left over.
Notes:
It was a little more chickeny than it had to be. I was lacking beef broth which is what I intended to use, so I reconstituted a few bouillon cubes. Next time, use beef broth or fewer chicken cubes.
I'd planned to throw the garlic and onion in before the broth and sautee them a little, but forgot. It turned out fine, it's one less step, but that might be something to try next time.
I really eyeballed the herbs, so 1/2 tsp is a guess. While the stew tasted fine, it wouldn't hurt to add more thyme next time, perhaps a full tsp.
[Edit: Second attempt was here: http://sylke.livejournal.com/202560.html ]
1 lb lamb stew meat
3 sm carrots, diced
1/2 onion, quartered and sliced
3 red potatoes, peeled and diced
2 cloves garlic, chopped
olive oil
flour (~6 Tbs)
salt&pepper to taste
1/2 tsp thyme
1/4 tsp rosemary
3 cp chicken broth
Heat some olive oil in the bottom of a pot. Season the flour with salt and pepper (I was pretty liberal with the salt), dredge lamb pieces through the flour, and fry until the outsides are a little browned. Pour in chicken broth, and simmer for 20 minutes. Add all veggies, and simmer for an additional 20 minutes. Add seasoning and serve with sourdough.
Serves two with a little left over.
Notes:
It was a little more chickeny than it had to be. I was lacking beef broth which is what I intended to use, so I reconstituted a few bouillon cubes. Next time, use beef broth or fewer chicken cubes.
I'd planned to throw the garlic and onion in before the broth and sautee them a little, but forgot. It turned out fine, it's one less step, but that might be something to try next time.
I really eyeballed the herbs, so 1/2 tsp is a guess. While the stew tasted fine, it wouldn't hurt to add more thyme next time, perhaps a full tsp.
[Edit: Second attempt was here: http://sylke.livejournal.com/202560.html ]
