Slow Cooked Lamb Stew
Rated 4.4 stars by 21 users
Servings
4
Prep Time
30 minutes
Cook Time
2 hours
Create a steaming pot of slow-cooked lamb stew. The tender diced lamb in a red wine casserole is a delicious comfort food full of flavour and smoky aroma. Perfect served on a bed of tarhonya with some tangy pickles on the side.
Wine pairing: Experience with the wonderfully soft palate of St Andrea Winery's Egri Bikavér Grand Superior “Hangács”, which exudes an irresistible combination of fresh fruit, gentle spice and a touch of toastiness from the oak ageing.
Ingredients
- 700g diced lamb
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50g bacon, diced
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1 tbsp lard
- 1 brown onion, diced
- 1 garlic clove, crushed
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1 tsp sweet smoked paprika
- 3 tbsp tomato concentrate
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2 tbsp red wine
- ½ tsp caraway powder
- 1 tsp marjoram
- 1 tsp salt
- 1 tsp black pepper
Directions
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Place the lard in a large casserole dish on medium heat, then add the diced bacon and onions.
Once the onions are browned, add the diced lamb and fry until golden brown.
Season with paprika, then add the tomato concentrate, salt, pepper and caraway powder. Cook on low to medium heat, slowly adding the red wine as it evaporates.
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When the meat is tender, add the garlic and the marjoram. Serve on a bed of tarhonya or boiled potatoes, with a side of pickles.
