2poundsleg of lamb(trimmed and cut into 1 1/2" chunks)
2tbspcooking oil(your choice)
1cupdry red wine
2poundspotatoes(cut into chunks)
12ouncescarrots(cut into sliced)
10ouncespeas(fresh or frozen)
28ouncesdiced tomatoes or crushed tomatoes
3tspAlhambra Merguez seasoning(or seasoning of your choice)
1/4cupall purpose flour
Preheat oven to 325º F.I used a cast iron dutch oven to cook the entire stew in from start to finish. You may choose to use a frying pan and casserole dish.
Heat the dutch oven over med-high heat (or your frying pan) and 1 tbsp of oil.
Add the lamb (in a couple of batches) and brown on all sides. Transfer to a bowl and set aside. This should take about 20 minutes.
When all the meat is done, add the remaining oil to the pot. Add the onions and cook for 5 minutes.
Add the garlic and cook for 1 minute.
Add the salt, pepper and Merguez seasoning to the pot and mix well.
Stir in the flour, mix well, and cook for 30 seconds.
Whisk in the wine. Be sure to scrape up any brown bits, and smooth out any lumps from the flour. Cook for about 3 minutes, just to cook out some of the alcohol.
Add the water, tomatoes (and juice) and bring to a boil. Stir to make sure there are no lumps. This should take about 5 minutes.
Add the lamb, mix, cover and place in the oven for 1 hour.
Remove from oven and add the carrots and potatoes. Cover and return to oven. Cook for 1 hour.
Remove from oven and add the peas. Cover and return to oven. Cook for 30 minutes, or until veggies are nice and tender.
Ladle stew into bowls.ENJOY!!
For this recipe feel free to use a seaoning blend of your choice.If you prefer, this can be made without the wine.For the potatoes, you can leave the peel on, especially if you are using baby potatoes.
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