Lamb Stew

I love lamb - such a tasty meat! I recently made a really nice and simple lamb stew, for dinner with mom and dad.

Lamb Stew
serves 4

600 g lamb, boneless, cut into large dice
200 g small onions or shallots, peeled
1 tbsp olive oil
500 g crushed tomatoes
2 bay leaves
4-5 small carrots, in large pieces
salt, pepper, sugar

Serve with gremolata.

Brown the meat in the olive oil, on all sides. Season generously with salt and pepper. Add tomatoes and the bay leaves. Let it simmer for about 20 minutes. Add the carrots and the onions, and if you need it, some water. Continue to simmer for 20 minutes, or until the carrots are nice and soft. By this time, the lamb should be soft and tender. Correct seasoning with salt, pepper and maybe a pinch of sugar.