This Lamb Stew made with lamb sausage is a great substitute and cheaper then using lamb. This recipe is uncomplicated (a one-pot meal!) and it simmers in the oven for awhile so every bite is completely delicious. !Lamb stew has that rich heartiness with deep and well-developed flavors that taste as if it has been cooked in an oven all day. My version takes only a few minutes of hands-on time and about 35-45 minutes simmering one the stove , making it a shortcut version without sacrificing any of the flavors. This lamb stew recipe with vegetables begins with familiar hearty ingredients: like onions, garlic, carrots, red potatoes, tomatoes, and portabella mushrooms.
Serves 4 Total cooking Time 45 min-1 hr
1 lb of Lamb Sausage
3 tablespoon vegetable oil
3 tablespoon flour
1/2 cup celery stalk, chopped
1/2 cup white onion, chopped
2 carrots, chopped
1/4 cup portabella mushrooms, sliced
2 tomatoes, chopped
32 oz beef broth
3-4 red potatoes, chopped ( skin on)
1 garlic clove
1 tablespoon turmeric
3-4 thyme sprigs
salt and pepper to season
In a large heavy pot, heat 3 tbsp vegetable and flour over medium heat for about 2-3 minutes.
In the heated oil,flour mixture saute the celery,onions,and carrots, 3 minutes or so. Add
In the same pot,add lamb sausage and potatoes saute for 4 minutes.
Add the tomatoes, mushrooms, garlic ,broth, turmeric , thyme and season with salt and pepper. and bring everything to a boil for 5 minutes or so.
Cover the pot and cook on medium low heat for 45 minutes to 1 hour.
Ladle over rice . I used Jasmine rice