Found a recipe for lamb stew and tried it, yum:


3 lbs lamb, any cut, in bite pieces or larger
2 cloves garlic, chopped
10 shallots, whole, peeled

Butter or oil for frying
1 can tomatoes, or equiv. fresh, peeled tomatoes
1 can beans in tomato sauce (drained?)
1 cup red wine

salt, pepper. dried thyme, bay leaf

Saute meat, garlic and shallots in iron pot until meat is lightly browned.
Add tomatoes and spices, bring to boil.
Add wine, turn down heat and simmer for an hour.
Add beans and simmer for another half hour,

Next time I will use a little corn starch at the end to thicken the stew a
bit more, I suppose the beans were meant to thicken the stew, but then they
should be drained first.

My wife and daughter had potatoes on the side, which I skipped. Forgot to
buy barley "rice" today - would have been nice. OTOH, we put away the rest
of the wine :-)

A votre santé!