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Thursday, October 29, 2015

Lamb stew with potatoes and carrot

Lamb loin chops- 4 pieces (1 lb)
Onion-1 medium, diced
Carrot- 1 medium size, diced
Potatoes- 4 small size/petite, halved
Garlic - 5  big cloves, minced
Ginger- 1/2 inch, minced
Cloves- 8
Coriander seeds- 1/2 tsp
Organic Chicken broth (low-sodium), may use water as substitute.
Salt to taste
Jalapeno- 1, diced

Ground nutmeg


  1. Add 1 tbsp olive oil and 1 tsp butter in a pressure cooker.
  2. Add diced onions, ginger, garlic, cloves, peppercorn, coriander seeds, and halved potatoes. Saute till the ginger-garlic don't smell raw anymore. Add the lamb chops and jalapeno. Cover and cook both sides. Add the diced carrots and then chicken broth. You may also season with crushed pepper and ground nutmeg for a richer stew.
  3. Bring to boil, cover and cook under pressure until done. If you are using a dutch oven, it may take longer to cook.

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