Making stew is a great solution when you don’t mind waiting but have a few things to get done before you eat. This recipe will take very little time to throw together; then the stove top will get the rest done for you. The stew is meaty and filling, too, and doesn’t use very much of that pricey lamb to get the flavor lamb lovers crave. Oh, I almost forgot—you’re only gonna have to wash one pan.
– 1 tbsp (15 ml) olive oil.
– 1 white onion, diced.
– 1 carrot, diced but not peeled.
– 4 vine-ripe tomatoes, diced.
– 1 potato, diced but not peeled.
– 1 lb (455 g) lamb stew meat, cut into bite-size pieces.
– 1 cup (240 ml) water.
– ¼ cup (10 g) chopped fresh flat-leaf parsley.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.
– 1 tsp (3 g) granulated garlic.
– 1 tsp (2 g) cumin.
Step 2: Cover the stew and cook, checking on it every 5 minutes or so and adding water as needed to keep it from burning (but remember, you want it to be thick). The stew should be done in about 45 minutes, or when the lamb is tender enough to cut with a fork. You’re ready to grub.