Lamb Leg Stew

Lamb Leg Stew












Meaty stews can be rich comfort foods but may also be high in fat. Giving a bit of thought to your choice and quantity of meat can lower the fat.

For lamb stew, leg meat is considerably lower in fat than other cuts and offers great flavor. The leg meat contains enough connective tissue so that it becomes relatively tender when cooked at a low temperature for a long time.

To keep things significantly healthier, always be sure to trim all meats of any visible fat before you cook them.


Another strategy for making a stew lean is to load it with vegetables. They add essential flavor and are filling, but low in fat and calories. Mushrooms in particular add a deep, satisfying flavor to stew, plus they have a chewy, almost meaty texture.The stew is made with lean, boneless leg of lamb plus plenty of potatoes, leeks, carrots and celery. Chopped fresh thyme and parsley add an aromatic layer, plus a welcome touch of bright green.

 Ingredients 
  • Lamb leg - 200 gram, cubed
  • Mirepoix (Onion, Carrot & Celery) - 200 gram
  • Tomato Paste - 200 gram
  • Garlic - 3 nos, minced
  • Sachet d'epieces - 1 piece
  • Chicken Stock - 3.5 liter
  • Flour - 1 tbsp
  • Potato - 250 gram
  • Oil - 10 ml
  • Salt & Pepper - To Taste

Method:
  • Heat the oil in a large, heavy bottomed pot over medium-high heat.
  • Add mirepoix, garlic, sachet d'epices & bay leaf to the pot and sweat for 5 minutes.
  • Stir in the flour; continue cooking for an additional 5 minutes.
  • Add the lamb and potatoes, and brown well.
  • Stir in the tomato paste and stir for 5 minutes.
  • Add in the chicken stock stir & scrape the crust that form on the bottom.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender.
  • Serve with garlic french loaf


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