Potato and Pea Lamb Stew

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

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.

Ingredients Needed for Potato and Pea Lamb Stew

    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
    1 teaspoon thyme powder
    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

How to Make Potato and Pea Lamb Stew

  1. 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. Add the lamb loin and cook until it starts changing its color to brown, then add the carrot and stir.
  3. 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. Add the apio, red chili, garlic, cherry tomatoes, and peas. Cover and simmer for another 15 minutes.
  5. Garnish with fresh parsley before serving.

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