LAMB CHOP STEW

Lamb Chop Stew image

Provided by Wendys Kitchen

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 kg lamb chop, seasoned with salt and pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
2 sticks celery, chopped
2 carrots, sliced
1 parsnip, sliced
400 g chopped tomatoes
1 teaspoon Worcestershire sauce
3 teaspoons brown sugar
2 sprigs rosemary
2 cups peas

Steps:

Heat oven to 160°C Heat half the oil in a heavy based casserole dish. Brown the chops in batches over medium heat then remove to a plate.
Turn heat down, add remaining olive oil and fry onion gently until soft.
Add garlic, celery, carrot and parsnip and cook for 3 minutes, stirring regularly.
Add chopped tomatoes, Worcestershire sauce and brown sugar and stir to combine. Return chops to the casserole, then pour over water to cover, stirring again to combine.
Add the sprigs of rosemary, cover the casserole and cook for 2 hours, stirring occasionally. Remove any fat from the surface with a large spoon and add the peas.
Cook on the stove top with the lid off to reduce the sauce slightly until the peas are cooked through.

Nutrition Facts : Calories 964.4, Fat 74, SaturatedFat 30.5, Cholesterol 185.3, Sodium 201, Carbohydrate 26.6, Fiber 7.3, Sugar 13.9, Protein 46.9