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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Using 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.
2Add 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.
3As 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.
4This 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