家庭式燴羊肉 Home Style Lamb Stew

羊肉(切粒)900克

麵粉 3湯匙

蒜頭(剁碎) 2粒

洋葱(切塊) 2個

馬鈴薯(切塊)450克

紅酒 1杯

番茄茸 1杯

迷迭香 1茶匙

鹽 適量

胡椒粉 適量

番荽碎 1湯匙
1. 羊肉粒沾上麵粉備用。

2. 燒熱油3湯匙,放入羊肉粒煎至金黃色,盛起。

3. 以剩餘油份炒香蒜茸及洋葱塊,放回羊肉粒及馬鈴薯塊。

4. 徐徐注入紅酒及番茄茸煮滾,加入迷迭香,以慢火燜煮1至1 1/2小時至腍身。

5. 趁熱伴飯或意粉同吃。

lamb shoulder(cubed) 900g

flour 3tbsps

garlic(minced) 2cloves

onion(cut into pieces) 2

potatoes(cut into pieces) 450g

red wine 1cup

tomato sauce 1cup

Rosemary 1tsp

salt little

pepper little

chopped parsley 1tbsp
1. Coat lamb cubes in flour, set aside.

2. Heat 3 tbsps of oil in pan, fry the lamb cubes until golden, remove.

3. Stir fry onion and garlic in the remaining oil, return the lamb and potato pieces.

4. Pour in red wine and tomato sauce and bring to the boil, add Rosemary and simmer for 1 to 1 1/2 hours until tender.

5. Serve hot with rice and pasta.


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