RCI-SP.004.0198.001
LAMB STEW WITH RICE
Makes 6 servings.
Prep30 min
Cook25 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- lean Lamb shoulder1 1/2 poundscut into 1-inch cubes
- 1 teaspoon
- 1/4 teaspoon
- garlic1 clovecrushed
- 1 teaspoon
- 2 cups
- 1/3 cup
- 1/2 cup
- 2 cups
- 1 1/2 cups
- 1/4 teaspoon
- 1/2 teaspoon
- 1 unit
- 1 tablespoon
- 3 cups
Method
1
Pat the lamb shoulder cubes dry with paper towels, then season with salt and ground black pepper.
2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, add the seasoned lamb cubes and brown on all sides until caramelized, approximately 8-10 minutes per batch.
10 minutes
4
Add the crushed garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
5
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
6
Pour in the beef broth and add the bay leaf, thyme, and marjoram; bring the mixture to a boil.
3 minutes
7
Reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.
8
Add the diagonally sliced carrots and cubed turnips to the pot, then continue simmering for 25-30 minutes until the vegetables are tender.
28 minutes
9
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth, then slowly stir this slurry into the stew to thicken it.
1 minutes
10
Cook for an additional 2-3 minutes, stirring occasionally, until the stew reaches the desired thickness.
11
Stir in the sliced green onions and taste the stew; adjust seasoning with additional salt and pepper if needed.
12
Divide the hot cooked rice among four serving bowls and ladle the lamb stew over the rice.