Best Lamb Potato And Tomato Stew Recipes

LAMB, POTATO AND SHALLOT STEW WITH TOMATO-CHILI TOPPING image

Yield 6 servings

Number Of Ingredients 18

LAMB
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, trimmed, boned, cut into 1-inch pieces
1/4 cup all purpose flour
3 tablespoons olive oil
1 cup chopped shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon minced serrano chilies with seeds
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can beef broth
1 14- to 15-ounce can diced tomatoes in juice
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes
TOPPING
4 plum tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
2 shallots, chopped
2 garlic cloves, finely chopped
1 serrano chili with seeds, chopped

Steps:

FOR LAMB: Place lamb in bowl; sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in 3 batches, add lamb to pot and saute until brown, about 5 minutes per batch. Using slotted spoon, transfer lamb to another bowl; reserve flour remaining in first bowl. Add shallots, garlic, thyme and chilies to pot; stir 1 minute. Add reserved flour; stir 30 seconds. Add both broths; bring to boil, scraping up browned bits. Add tomatoes with their juices and lamb with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potatoes. Simmer uncovered until potatoes and lamb are tender and sauce thickens, stirring often without breaking potatoes, about 40 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.) FOR TOPPING: Mix all ingredients in bowl. Season with salt and pepper. Transfer stew to large bowl; sprinkle with topping.

Lamb, Potato, and Tomato Stew image

Number Of Ingredients 11

1 large onion, chopped
2 tablespoons olive oil
2 pounds boneless shank or leg of lamb, cut into 1-inch chunks
salt and freshly ground black pepper, to taste
1/2 cup dry white wine
3 cups drained and chopped canned tomatoes
1 tablespoon chopped fresh rosemary
1 pound waxy boiling potato, cut into 1-inch pieces
2 carrots, cut into 1/2-inch thick slices
1 cup fresh peas or frozen peas, partially thawed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, cook the onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add the wine and bring it to a simmer. 2 Stir in the tomatoes and rosemary. Reduce the heat to low. Cover and cook 30 minutes. 3 Add the potatoes, carrots, and salt and pepper to taste. Simmer 30 minutes more, stirring occasionally, until the lamb and potatoes are tender. Add the peas and cook 10 minutes more. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves