This recipe is from Recipes from the Chef’s Kitchen. This is a television show in Farfax County Virginia. You can find more of their recipes at their website.

3 lbs. boneless lamb (shoulder or lamb leg cut in medium cubes)
2 Tbsp. extra virgin olive oil
4 large tomatoes, chopped
1 bouquet of garni (parsley, thyme and bay leaf)
3 cloves garlic
1 large onion
1 bunch carrots
4 large potatoes
1 lb. green peas (fresh, shelled)
3 Tbsp. flour
2 Tbsp. unsalted butter
salt and pepper to taste

1) Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
2) Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes).
3) Add water, bring to boil then reduce heat to simmer (45 minutes).
4) Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

TAGS | lamb

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