Asparagus and Lamb Stew
Blue Ribbon Recipe
We just loved this recipe - solid in every way. Our preference has been to dice the veggies before cooking, but it's terrific either way! The Test Kitchen
1 and 1/2 lblamb
1 boxsmall tomatoes
Knorr Beefbeef bouillon, cubes
3 cbasamati rice
1/2 tsplemon powder or lemon juice
1/4 ctomato paste
1/8 colive oil, extra virgin
How to Make Asparagus and Lamb Stew
- Heat olive oil in dutch oven med heat, saute onion until lightly brown, add turmeric, cumin,lemon, beef buillon and Cubed Lamb.Saute for 10 minutes and ad tomato paste. Add 2 cups hot water cook on medium heat for 40 minutes. Add small tomatoes and Asparagus for 5 minutes.
- Cook Rice: Boil in salt water for 15 minutes and rinse in a colander with cold water. Steam in same cooking pot. Put 3 table spoons of olive oil in the pan and return the rice to the pan. cover for 20 minutes on med heat.
- Place Rice on a searving dish. Pour Asparagus and Lamb stew over Rice. Serve With Pickles any kind that you prefer, extra juice from stew, Enjoy!!!
- Sorry!!!! Knorr is the correct spelling for the beef cubes!!! 1 and 1/2 lbs of cubed Lamb Meat!!! You can also try it with 1 and 1/2 lbs of cubed Beef or Chicken!!!! The rice is rinse the rice in a strainer under cold water, Put the olive oil in the pan and pour the rice in the pan, cover with a thin towel or paper towel, put the lid tightly on the pot!!! Put the heat on med low for 20 Minutes. This will steam the rice!!!