Italian lamb stew

Recipe from: 11/28/1991 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 4
    bacon rashers
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    kg
    stewing lamb, cut in strips
  • salt and freshly ground black pepper
  • 45
    ml
    cake flour
  • 6
    ripe tomatoes, skinned and chopped
  • 10
    ml
    dried basil
  • 10
    ml
    origanum
  • 2
    bay leaves
  • 30
    ml
    chopped parsley
  • 30
    ml
    chopped mint (optional)
  • 1
    lemon (juice only)
 

Method

 
Fry the bacon in a large pan until crisp. Remove and set aside. Sauté the onion and garlic in the bacon fat until soft. Season the meat lightly with salt and pepper and roll in the cake flour. Brown the meat before adding the bacon and chopped tomato (replace with 15 cherry tomatoes if desired). Reduce the heat and simmer until the meat is tender. Add hot water if necessary. Add the herbs and lemon juice as well as more salt and pepper to taste. Serve hot with pasta, rice or mashed potatoes and slices of lemon on the side. Serves 4-6.
 

Read more on: stew  |  lamb
 

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