Lamb stew, cassoulet-style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | pounds | Lamb, cubed |
| 2 | Whole yellow onions, chopped | |
| 8 | Cloves garlic, minced | |
| 2 | cups | Vegetable broth or water |
| 4 | cups | White beans, cooked |
| 2 | Whole carrots, peeled, cut into 1\" pieces | |
| ½ | teaspoon | Fresh rosemary |
| 1 | Whole bay leaf | |
| Salt and pepper, to taste | ||
| 1 | cup | Bread crumbs, diced fine |
Directions
Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and brown well on all sides - about 5 minutes. Transfer to a dish and set aside.
Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add stock or water and bring to a simmer. Add reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently until meat is tender when pierced with a fork - about 1 hour.
Discard bay leaf, season to taste with salt and pepper.
Spoon into four 2½ cup bowl. Top with bread crumbs and bake in a 350 oven 5-10 minutes until golden. Recipe by: Williams Sonoma - Adapted from "Stews" Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@...> on Tue, 14 Jan 1997.