LAMB AND KALE STEW

Lamb and Kale Stew image

Provided by Colby S.

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 1/2-3 lbs lamb, stew pieces
2 tablespoons olive oil
2 tablespoons tomato paste
28 ounces whole tomatoes (canned)
salt (to taste)
pepper (to taste)
garlic (fresh, minced)
water
2 cups red potatoes (1-inch cubes)
2 cups chopped onions, of choice
4 cups chopped kale
2 tablespoons fresh rosemary (coarsely chopped)
2 cups carrots (1-inch pieces)

Steps:

Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
Pour out the oil but keep the brownings.
Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
More water, if needed. (You're looking to keep just covered, or just shy of covered).
Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.

Nutrition Facts : Calories 449.1, Fat 24.1, SaturatedFat 8.5, Cholesterol 100, Sodium 184.4, Carbohydrate 28.2, Fiber 5.9, Sugar 9.3, Protein 31.5