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Priest’s lamb stew


Priest’s lamb stew

Ingredients 10
Servings 8
Time 10 minutes

Ingredients

  • 1.5
    kg
    lamb rib, cut into 3cm pieces
  • 250
    ml
    red grape vinegar
  • 30
    ml
    tomato paste
  • 20
    ml
    ground allspice
  • 15
    ml
    black peppercorns
  • 10
    ml
    dried crushed chillies
  • 10
    bay leaves
  • 6
    garlic cloves, finely chopped
  • salt
  • 1
    kg
    pickling onions rice
 

Method

40-45 minutes
 

1. In a large saucepan cook the lamb over high heat in its own fat until brown all over.

2. Pour the vinegar over and add the tomato paste, allspice, peppercorns, chillies, bay leaves and garlic. Season with salt and add enough water to cover the meat.

3. Put the onions on top. Cook over low heat until the ribs are tender. Serve with rice.

 

Read more on: recipe  |  stew  |  lamb
 

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