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Categories:
oil lamb onions tomato sugar white wine tomatoes white bread butter fresh marjoram mixed red stalks celery green beans
Viewed: 94 - Published at: 5 years agoIngredients
- 2 tbsp oil
- 2 1/4 lbs diced lamb
- 3 None onions, peeled and diced
- 1 tbsp tomato puree
- 1/2 tsp sugar
- 3/4 cup dry white wine
- 1 can chopped tomatoes (about 14 oz)
- 3 slices white bread, ground to breadcrumbs
- 3 1/2 tbsp butter, softened
- 8 sprigs fresh marjoram, little reserved for garnish, remainder chopped
- 1 lb mixed red, yellow and green peppers, deseeded and diced
- 2 stalks celery, diced
- 14 oz canned green beans, drained and rinsed
Method
- Preheat the oven to 300°F. Heat the oil in a Dutch oven and cook the lamb in batches for 7-8 mins each, turning, until browned.
- Return all the lamb to the dish and add the onions, tomato puree and sugar. Season with salt and black pepper. Cook for 1 min. Add the wine, tomatoes and 3/4 cup of water. Cover and cook for 1 hour.
- Mix the bread, butter and marjoram and season with salt and black pepper. Stir the peppers, celery and beans into the stew and spread the bread mixture over the top. Cover and cook for 30 mins. Remove from the oven and garnish with marjoram.
