New York Live

Fairway Market's Tomato Bredie Lamb Stew

Updated 12:15 AM EST, Wed, Jul 7, 2010

from Fairway Market

2 lbs Lamb
1 1/2 Cups Veal Stock
6 med ripe tomatoes
4 Tbsp Tomato Paste
3 Idaho Potatoes
1/4 cups Garlic
12 Chippolini Onions
2 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Flour
2 Tsp Sea salt
1 Tsp Sugar
1 Tsp Thyme
1/2 Tsp Black Pepper
1/2 Tsp Paprika
1/4 Tsp Chilli Powder

Cut the lamb into 1 inch cubes
Peel and dice the Potatoes
Peel the onions
Heat the oil and butter in sauce pan until browns slightly
Add the meat to the oil until it browns once removed from the pan season with salt and pepper.

Sauté the onions in the remaining oil in the pan until golden brown, soft and translucent, add the tomatoes and tomato paste , sugar, chili , paprika , garlic , herbs sauté slightly and add the veal stock. Bring top a slow simmer and add the lamb simmer for about 2 hrs . Add the potatoes and simmer for another half hour. Thicken the mix with a little roux if needed. Serve with steamed rice and chutney enjoy.
 

Promotional consideration furnished by Fairway Market.

First Published: Jan 6, 2010 5:23 PM EST
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