Ruth, a CooksRecipes.com
visitor wrote to say, "A very tasty dish, will be making
it again."
Lamb
Stew Provencal
- 2 tablespoons vegetable
oil
1 1/2 pounds lamb stew meat
1/2 teaspoon ground black pepper
1 onion, chopped
3 cloves garlic, crushed
1 (15-ounce) can whole tomatoes, drained, juice reserved
1/2 cup beef broth
1/2 cup red wine
2 teaspoons dried rosemary
2 carrots
2 celery ribs
1/2 cup uncooked rice
4 teaspoons lemon juice
3/4 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley
- Heat oil in 4-quart, heavy
saucepan over medium-high heat; add lamb and brown on all sides.
Remove and season with pepper.
- Add onion and garlic to
the pan and sauté about 5 minutes to soften; drain.
- Return lamb to pot. Add
reserved tomato liquid, broth, wine and rosemary. Cover tightly
and simmer until the meat is tender, about 1½ hours. Remove
meat from pan and set aside. Skim surface of mixture in pan to
remove any excess fat.
- Meanwhile cut carrots
and celery into thin strips; add to pan along with rice. Simmer,
uncovered, for 20 minutes or until vegetables are tender-crisp,
adding water if necessary.
- Return lamb to the pot
along with the whole tomatoes, lemon juice and salt; cook until
heated through. Garnish with chopped parsley to serve.
Makes 6 servings.
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