Recipe Description
In this ‘Mehh-Ry Christmas’ series, a hearty and comforting stew where the chunks of lamb and potatoes just melt in your mouth! Even better, this easy recipe can be prepared with just one pot!
Recipe Ingredient
- 500g boneless lamb cubes
- 1/2 yellow onion, diced
- 2 carrots, peeled and cut into 1 inch chunks
- 4 yukon potatoes, peeled and cut into 1 inch chunks
- 2 cloves garlic, minced
- 1 tbsp. unsalted butter
- 1 tsp thyme
- 1 tsp salt
- 1 tsp grounded black pepper
- 1 tbsp. all purpose flour
- 2 tbsp. canola oil
Instructions
- Marinate the lamb cubes with salt and black pepper for at least 20 minutes.
- Heat the canola oil in a deep pot with medium heat, then brown the lamb cubes in the pot for 3 to 4 minutes. Remove the lamb cubes and set aside.
- In the same pot, add the onions and saute for a bit. Then add in garlic and thyme, continue to saute until the onions are slightly transparent.
- Add in butter and flour. Then stir until the flour is absorbed.
- Once the butter and flour are fully dissolved and combined, pour in the beef broth.
- Lastly, add in the carrots, potatoes, and lamb cubes then bring to a simmer. Then cover and continue to boil for 60 minutes until the proteins and vegetables are tender.
- The dish is ready to serve.
