Lamb stew, cassoulet-style

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
2 pounds Lamb, cubed
2 \N Whole yellow onions, chopped
8 \N Cloves garlic, minced
2 cups Vegetable broth or water
4 cups White beans, cooked
2 \N Whole carrots, peeled, cut into 1\" pieces
½ teaspoon Fresh rosemary
1 \N Whole bay leaf
\N \N Salt and pepper, to taste
1 cup Bread crumbs, diced fine

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.

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