Sunday, August 23, 2009

Lamb Stew w/ Garden Tomatoes & Brown Jasmine Rice

2 lb lamb stew meet (cut into 1/2" cubes)
2 large onions, diced
2 cup carrots, chopped
6 cup kale
2 large garden tomatoes, diced
2 cup cooked brown jasmine rice
3 tbsp extra virgin olive oil
1 tbsp dried parsley
1 tbsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 1/2 tsp sea salt
1/2 tsp pepper

1. brown stew meat and onions in olive oil over medium high heat in a large pot
2. cover meat and onions with water, bring to a boil, lower and simmer for 1 hour
3. add tomatoes and carrots to meat and cook for 20 minutes
4. add kale, cook for 4 minutes
5. add rice and serve!

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