Lamb stew

I made a lamb stew for our dinner guests. I served it with some plain rice, salad and baguette.

INGREDIENTS

• 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!)

INSTRUCTIONS

1. 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.

1. Peel the onion and slice it finely. Fry it until soft, not brown. And then put it all into the Dutch oven.

1. 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.

1. Pour in the tomatos to the Dutch oven.

1. Add a bay leaf, bring to boil then reduce heat to simmer for an hour, half covered. Mix every now and then!

1. After an hour add the red wine, tomato purée, salt, pepper and oregano. Whisk and let it still simmer.

1. Put on the rice or pasta if you want to serve the stew with that.

1. Add the pressed garlic, and let it all simmer for a little while.

1. 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.

Enjoy!

Text and photo Malin Nordblom

Fab Foodie Swede

fabfoodieswede@hotmail.com