Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 1/2 pounds lamb stew meat

  3. 1/2 teaspoon ground black pepper

  4. 1 onion, chopped

  5. 3 cloves garlic, crushed

  6. 1 (15-ounce) can whole tomatoes, drained, juice reserved

  7. 1/2 cup beef broth

  8. 1/2 cup red wine

  9. 2 teaspoons dried rosemary

  10. 2 carrots

  11. 2 celery ribs

  12. 1/2 cup uncooked rice

  13. 4 teaspoons lemon juice

  14. 3/4 teaspoon salt

  15. 2 tablespoons chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat oil in 4-quart, heavy saucepan over medium-high heat; add lamb and brown on all sides. Remove and season with pepper.

  2. Add onion and garlic to the pan and sauté about 5 minutes to soften; drain.

  3. Return lamb to pot. Add reserved tomato liquid, broth, wine and rosemary. Cover tightly and simmer until the meat is tender, about 1½ hours. Remove meat from pan and set aside. Skim surface of mixture in pan to remove any excess fat.

  4. Meanwhile cut carrots and celery into thin strips; add to pan along with rice. Simmer, uncovered, for 20 minutes or until vegetables are tender-crisp, adding water if necessary.

  5. Return lamb to the pot along with the whole tomatoes, lemon juice and salt; cook until heated through. Garnish with chopped parsley to serve.


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