Lamb Stew recipe Traditional food | With potatoes and chickpeas
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⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️ ►INGREDIENTS: 2-3 pounds boneless sheep shoulder cut back of overabundance excess 2 pounds child potatoes 2 enormous carrots cut in huge lumps 3 enormous celery stems cleaved 1 enormous onion hacked 3 garlic cloves minced 2 tbsp olive oil 1 tsp dried oregano 1/2 tsp dried thyme 1 tsp salt partitioned 1 tsp ground dark pepper 3 ounces tomato glue 8 oz earthy colored mushrooms 3 cups hamburger stock low sodium 3/4 cup red wine 1 tbsp Worcestershire sauce 3 narrows leaves ►DIRECTIONS: 1. Preheat enormous Dutch stove on medium-high intensity and add olive oil. Season sheep with salt and dark pepper. Add half of the sheep to the pot and cook until brilliant brown (around 7 minutes). Move to a plate and rehash with the leftover sheep. 2. Add staying olive oil and onion, celery and garlic. Saute until clear, mixing incidentally. Then, at that point, add oregano and thyme, and saute for an additional 30 seconds, mixing continually. Add tomato glue and mix with vegetables until integrated. Add mushrooms. 3. Add meat stock, red wine, Worcestershire sauce, straight leaves, staying salt and pepper, and recently carmelized sheep and mix. 4. Cover the pot with a top and heat to the point of boiling. Then, at that point, diminish intensity to low and stew sheep stew for 90 minutes or until sheep is fork delicate. 5. Add potatoes and carrots, mix, and stew for 25 minutes or until potatoes are fork-delicate. 6. Switch off the intensity and let sheep stew stand in a pot covered for around 10 minutes. Serve hot, decorated with parsley on the off chance that you wish, and a cut of Irish soft drink bread. 🛍
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