Lamb and rice stew

Name: Lamb and rice stew
Total time: 7200 s
Yield: 3/4 lb cubed lamb
Cuisine: American
Ingredients: 1 tbsp chicken schmaltz or olive oil; 1/2 tbsp dried thyme; Salt and pepper lightly; 1/4 cup white wine; 3-4 medium carrots diced; 2 stalks celery diced; 1/2 onions diced; 2 cups cubed mushrooms; 1 tbsp crushed garlic; 2-3 tbsp tomato paste; 1-2 tbsp tomato bouillon; 4 cups beef or chicken broth; 1 1/2 cups parboiled rice

Natalie Truscello @natalietruscello

Pennsylvania

Lamb and rice stew

Natalie Truscello @natalietruscello

Saved

Ingredients

2 hours

3/4 lb cubed lamb

1 tbspchicken schmaltz or olive oil
1/2 tbspdried thyme
Salt and pepper lightly
1/4 cupwhite wine
3-4medium carrots diced
2 stalkscelery diced
1/2onions diced
2 cupscubed mushrooms
1 tbspcrushed garlic
2-3 tbsptomato paste
1-2 tbsptomato bouillon
4 cupsbeef or chicken broth
1 1/2 cupsparboiled rice

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Steps

2 hours

1

Preheat oven to 325°. Use the schmalz heated in dutch oven to brown the lamb on medium high heat
2

Remove and set aside. Deglaze with white wine then add the vegetables to cook on medium heat til slightly wilted.
3

Deglaze as needed, then add the garlic, tomato paste and bouillon. Cook down to thicken then add the broth. Taste for saltiness at this point.
4

Bring to a simmer then add the lamb. Return to simmer then add the rice. Bring to a simmer again then stir, cover with lid, and place in oven for 1 1/2 hours at 325°