This is a recipe that I remember my now 97-year-old granny making me quite frequently when I would visit Finland growing up. I had some lamb that was perfect for stewing and the first thing that popped into my mind was cooking this lamb stew. Damn, I loved eating this so much. But, I move to Australia, it was really hard to find the good taste of Lamb Stew. I tried more than 15 restaurants in Sydney but still miss my granny lamb stew taste😭😭.
One of a friend suggested me to try QB catering Lamb Stew, Then I realized how tasty it was. I can’t stop licking my finger ❤️❤️. It was liked my dream come through, those years I have been struggling to find the good taste, which I can make in just 45 minutes at my house with premium ingredients from QB catering.
Carrot, Onion , Potato,Tomato Garlic, Tomato paste Spanish
Our vegetable works within the natural confines of the farming ecosystem to provide you with great-tasting food! In practice, organic farming; Avoids the use of chemical fertilizers and pesticides. Requires the highest standards of animal welfare. Does not permit the use of genetically modified organisms
Australian lamb has the ‘all-natural advantage’. It is pasture-raised, grass-fed, and free of artificial additives and hormone growth promotants—a pure product of its pure environment. Australian lamb is available in a wide array of product lines and cuts
Follow the steps.
Pre-work: Preheat the oven to 180℃, if you have Cast Iron pot, and you won’t leave
whole pot in the oven.
Preparing: Wash all vegetables, peel the carrot, potato, onion, and garlic. Cut carrot,
onion, potato, and tomato to bulk, cut the spinach to 5cm
Cut lamb leg into small bulk.
Hear up the pot, add oil and onion, garlic, and carrot, using middle heat,
cook till brown then add tomato paste, stir-fried a bit for making stronger flavor.
Next, add chicken stock, lamb, seasoning it with sea salt and pepper.
If it’s able to be put in the oven, then you can leave it in the oven slow cook it for 1
hour, after 1 hour add the tomato cook another 15 minutes.
If you don’t have a pot that can put in the oven, then you can use a lower heat, and cover
the pot, slow cook it for 70 minutes, then add tomato.
Garnishing: When the lamb is soft, take it out/open the led, reducing the sauce,
finally, add butter and spinach to finish.