Lamb Stew

Name: Lamb Stew
Ingredients: 2 cups white beans, dried; 2 tablespoons olive oil; 1 medium onion, chopped; 7-8 small carrots, chopped; 4 cups roast leg of lamb, cut into chunks.; 6 cups whole roasted small potatoes, cut into quarters; 4 cups vegetable stock; 2 bay leaves; 2 tablespoons cumin; 3 cups canned diced tomatoes; salt; pepper

12 ingredients

6 steps

Ingredients

2 cups white beans, dried
2 tablespoons olive oil
1 medium onion, chopped
7-8 small carrots, chopped
4 cups roast leg of lamb, cut into chunks.
6 cups whole roasted small potatoes, cut into quarters
4 cups vegetable stock
2 bay leaves
2 tablespoons cumin
3 cups canned diced tomatoes
salt
pepper

Directions

1

Soak beans in water overnight.
2

Heat the oil in a large stew pot or Dutch oven. Add the onions and carrots and cook until they start to soften, 6-8 minutes.
3

Move onions and carrots to the side in the pan and add lamb. Cook for a couple minutes in the oil.
4

Now add the potatoes, beans, vegetable stock and bay leaves to the pot. Add water until beans are covered by about an inch of water.
5

Simmer the stew until the beans are just cooked. Then add tomatoes, cumin, and salt and pepper to taste.
6

Continue to simmer until much of the liquid burns off and the stew has a nice, thick consistency. Taste for seasonings and serve with rice.