Lamb Stew

The history of lamb stew. 

Lamb stew has roots in various cultures, dating back to ancient times. It was a staple dish in many Mediterranean and Middle Eastern cuisines. The dish often evolved with local ingredients and seasonings, making it a versatile and beloved comfort food.

Ingredients:

1 kg lamb (cut into cubes)

3 tablespoons olive oil

2 large onions (chopped)

4 cloves garlic (minced)

4 carrots (sliced)

3 potatoes (cubed)

2 celery stalks (chopped)

1 can (400g) diced tomatoes

4 cups beef or vegetable broth

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Steps:

1. Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.

2. In the same pot, add the onions and garlic, sauté until translucent.

3. Add the carrots, potatoes, and celery. Cook for about 5 minutes, stirring occasionally.

4. Return the lamb to the pot. Add the diced tomatoes, broth, salt, pepper, thyme, rosemary, and bay leaves. Bring to a boil, 

5. Then reduce the heat and let it simmer for about 1.5 to 2 hours until the lamb is tender and the vegetables are cooked through.

6. Then serve and enjoy!