Monday, September 19, 2011

Lamb Vegetable Stew

2 pounds lamb (stew meat)
1 cup fresh tomato sauce
1 cup vegetable broth
1 large purple eggplant, cut into bite chunks
3 large carrots, cut into bite size chunks
2 cups baby red potatoes (or potatoes of choice)
1 large white onion
3 large garlic cloves, minced
2 tablespoons fresh rosemary
2 tablespoons fresh parsley
2 tablespoons cumin
2 tablespoons good quality paprika
Salt and black pepper

Preheat oven to 400 F.

In a large mixing bowl, combine cumin, paprika, and garlic. Toss lamb pieces to fully coat. Season well with salt and black pepper. Add to a large casserole dish and add the rest of the ingredients. Stir to combine. Cover. Bake for 1 hour. 

Reduce heat to 300 F. Continue to cook a further 2 hours. Turn heat off and leave Goulash in the oven to rest until it's time to serve.  Season well with salt and black pepper and garnish with lots of fresh parsley. Serve hot.


Kimby said...

Mia, you've made me crave this dish with your photo and simple, yet elegant combo of flavors. Buzzed. :)

Mia said...

Thank you, Kimby!

Krista said...

This has all the same flavors as stew! I think I will make it w/ beef :) Thanks for sharing at Church Supper!

Everyday Mom's Meals

Mia said...

It's a really flavorful stew. My family loves it!

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