Lamb Stew
Ingredients:
1/2 kg boneless lamb-diced
1 cup kidney beans
1/2 cup diced carrots
1/2 cup diced onions
3 tsp chopped garlic
1/3 cup celery leaves
1 cup broccoli
1 cup asparagus
1 cup snow peas
2 cups lamb stock
1 bay leaf
2 tbsp olive oil
Salt and pepper to taste.Directions:
Blanch all the green vegetables - snow peas, asparagus and broccoli. Keep aside.
Soak kidney beans for 12 hrs then cook with some garlic, onion, carrot and celery till it becomes soft.
Take the lamb in a bowl. Season with salt and pepper
Heat olive oil in a pan. Add the lamb and cook till it turns color. Remove from pan and strain off excess oil.
Mix the diced carrot, onion and celery in a bowl to make the mirepoix. Sauté this in little oil, in the same pan.
Now add the lamb, garlic, salt, pepper, bay leaf and lamb stock. Cook till meat is done.
Add the kidney beans and bring to a boil. In the end, add all the blanched vegetables and serve hot.