Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Leg of lamb Salt and pepper to taste

  2. 4 tablespoons 60ml Butter

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 1 Carrot - minced

  5. 1 tablespoon 15ml Parsley - chopped

  6. 1 lb 454g / 16oz Tomatoes - peeled, strained

  7. 3 lbs 1362g / 48oz Potatoes Water as needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash and dry meat; cut into 1 1/2" chunks; lightly salt and pepper. Brown the butter in large pot. Add meat and brown well on all sides. Remove and place in deep dish. Add onion to the pot with the butter and let it brown. Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to a boil. Add meat and 1 c. of hot water. Partially cook over low heat for about30 minutes Meanwhile, peel potatoes, cut into 2 or 3 pieces Add to pot. Add a little salt and pepper, and cook until potatoes are tender and most of the liquid has been absorbed (30 to 45 min.).


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