Tender Chunky Lamb Stew Recipe

Directions:

1. Rinse lamb and pat dry with a paper towel. Heat oil over medium-high heat in a 5- to 6-quart Dutch oven or pot.
2. Brown the lamb in batches, making certain not to overcrowd the bottom of the pot. Turn the pieces with tongs or a large wooden spoon to brown evenly on all sides, about 6-8 minutes per batch.
3. Remove to a large bowl. Carefully pour off all the fat from the pot.
4. Return the pot to the heat. Stir in the tomato paste and canned tomatoes and their juices, breaking up the tomatoes and scraping the bottom of the pot with a wooden spoon or heat-resistant spatula.
5. Place the browned lamb back into the pot and stir. If necessary, add just enough water to barely cover the lamb. When the liquid comes to a boil, reduce the heat to medium-low so the liquid simmers.
6. Simmer for 1 1/2 hours.
7. While the lamb is stewing, prepare all the vegetables as listed under ingredients. After the lamb has cooked for 1 1/2 hours, add the vegetables and half the rosemary to the pot, stirring them into the stewing liquid. Continue to simmer for another 30 minutes until the lamb and vegetables are very tender.
8. Stir in the remaining rosemary and season with salt and pepper. Serve warm.