I made a lamb stew for our dinner guests. I served it with some plain rice, salad and baguette.
- 1,2 kg minced lamb
- 2-3 onions
- 175 gram celeriac
- 2 tins of minced tomato’s
- 2 carrots
- 3 garlic cloves
- 3 table spoons olive oil
- 2,5 dl water
- 3 dl red wine
- 1 bay leaf
- 3 table spoons tomato purée
- 3 table spoons dried oregano
- 2-3 teaspoons salt (start with 2, and then try it out)
- 1-2 teaspoons black pepper (start with one)
- 1/2 dl sliced white mushrooms (optional, I didn’t use it at the picture above and that turned out great to!)
- Peel the carrot, celeriac and white mushrooms, cut into small pieces. And fry it for some minutes at medium heat in some olive oil. And then move it into a big Dutch oven.
- Peel the onion and slice it finely. Fry it until soft, not brown. And then put it all into the Dutch oven.
- Fry the minced lamb, working in batches if necessary. The lamb should just be cooked, not burned! When done put it all into the Dutch oven.
- Pour in the tomatos to the Dutch oven.
- Add a bay leaf, bring to boil then reduce heat to simmer for an hour, half covered. Mix every now and then!
- After an hour add the red wine, tomato purée, salt, pepper and oregano. Whisk and let it still simmer.
- Put on the rice or pasta if you want to serve the stew with that.
- Add the pressed garlic, and let it all simmer for a little while.
- Do taste the stew,mayby you want some more herbs or garlic?
I served the stew with plain rice, salad, baguette and some red Mayne Mazerolles that I picked up in France. The kids had apple juice.
Text and photo Malin Nordblom
Fab Foodie Swede