 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons olive oil |
3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes |
1 cup chopped vidalia or other sweet onion |
1 cup chopped celery |
3/4 cup chopped carrot |
3 garlic cloves, minced |
1/2 cup dry red wine |
1 1/2 cups cubed baking potato |
1 cup chopped peeled rutabaga |
1 cup chopped peeled turnip |
1/2 teaspoon salt |
7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock |
2 bay leaves |
1/2 cup chopped plum tomato |
1/2 cup chopped zucchini |
1/4 cup chopped fresh cilantro |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a large Dutch oven; add lamb, browning on all sides. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add the wine, and cook 3 minutes, stirring frequently.
2. Add potato and next 5 ingredients (potato through bay leaves); bring to a boil. Reduce heat to medium; cook 1 hour and 20 minutes or until vegetables are tender. Add tomato and remaining ingredients; cook an additional 10 minutes. Discard bay leaves.
|
|