LAMB "Dad's In The Kitchen Again"

Beth M.

By
@BakinTime

He was a sweet, quiet kind of a guy, with a twinkle in his eyes,he could rebuild an engine, repair the plumbing, even wire a house and dad could cook!

Mom would make a fuss though when he was done cooking, as the kitchen was a bit messy to say the least.This meal was delicious, but I don't have his written recipe for it. The kitchen smelled great. This simmered a while and it had tomatoes, onions and garlic in it.

My thoughts about this produced the following recipe.


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Rating:

Comments:

Serves:

about six or eight

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 medium
lamb shoulder, or lamb for stew cut into chunks, dredged in flour
1 large
can of chopped tomatoes in juice
1 large
onion,sweet, sliced
2 Tbsp
olive oil
2 clove
garlic, minced
dash(es)
black pepper
1/2 tsp
salt
1/2 c
red wine, if desired
1/2 c
flour seasoned with salt and pepper

Directions Step-By-Step

1
Using a Dutch Oven, heat the oil and add the chunks of lamb that are dredged in flour. Brown and stir in the onions and garlic, and continue browning those.
2
Add the tomatoes and wine and cover, bring to a boil, add more liquid as it evaporates, using either water or tomatoe juice. Let this cook at a low temperature, braising the meat. There should be liquid but it's not supposed to be a soup.
3
As you would cook a stew, perhaps an hour and a half or possibly two hours of simmering will do.
When done taste for seasonings, add more salt and or pepper to taste.
4
This was served on spaghetti, and it was so delicious. A good salad and crusty bread with it, and you would be very satisfied.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American
Other Tag: Healthy
Hashtags: #spicy, #aromatic, #rustic