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Potato and Pea Lamb Stew

They say it’s better to prepare a stew the day before you actually eat it - the juices flow better, you know? Whatever the truth, we used lamb for this one and cooked it with carrot, potatoes, and peas. For the flavoring, we’ve paired together thyme, red chili, parsley, white wine and white wine vinegar.
They say it’s better to prepare a stew the day before you actually eat it - the juices flow better, you know? Whatever the truth, we used lamb for this one and cooked it with carrot, potatoes, and peas. For the flavoring, we’ve paired together thyme, red chili, parsley, white wine and white wine vinegar.

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Ingredients

1 tablespoon vegetable oil
1 anchovy fillet
12 ounces of lamb loin, chopped
1 large carrot, sliced
1 medium onion, chopped
4 medium-sized potatoes, cubed
salt
1 teaspoon thyme powder
pepper
1 tablespoon white wine vinegar
¼ cup white wine
1 cup vegetable stock
1 apio stick, chopped
1 red chili, chopped
2 garlic cloves, crushed
8 cherry tomatoes, halved
1 cup peas

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat, then add the anchovy fillet and stir it for a bit to flavor the oil.

2
Done

Add the lamb loin and cook until it starts changing its color to brown, then add the carrot and stir.

3
Done

Add the onion and potatoes. Season with salt and pepper, then add the thyme powder, white wine vinegar, white wine, and vegetable stock. Cover and simmer for 20 minutes.

4
Done

Add the apio, red chili, garlic, cherry tomatoes, and peas. Cover and simmer for another 15 minutes.

5
Done

Garnish with fresh parsley before serving.

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Nutritional Chart

703 kcal
Calories
48 g
Protein
21 g
Fat
83 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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