Recipe: Lamb Stew, Cassoulet-Style
For 4 Persons
Category: Meat entree, Soups
2 tb Olive oil
2 lb Lamb, cubed
2 Whole yellow onions, chopped
8 Cloves garlic, minced
2 c Vegetable broth or water
4 c White beans, cooked
2 Whole carrots, peeled, cut
-into 1" pieces
1/2 ts Fresh rosemary
1 Whole bay leaf
Salt and pepper, to taste
1 c Bread crumbs, diced fine
Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and
brown well on all sides - about 5 minutes. Transfer to a dish and set
aside.
Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add
stock or water and bring to a simmer. Add reserved lamb, beans, carrots,
rosemary and bay leaf. Cover and simmer gently until meat is tender when
pierced with a fork - about 1 hour.
Discard bay leaf, season to taste with salt and pepper.
Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350
oven 5-10 minutes until golden.
Recipe by: Williams Sonoma - Adapted from "Stews"
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon
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