Ingredients
- 4 Tbsp Olive Oil
- 4 fillets Anchovies
- 2 small White Onion (rough chop)
- 2 Lbs Lamb (leg meat 1 to 1.5 inch dice)
- 1 Jalapeño (sliced ¼ inch)
- 1 ½ cups Carrot (diced)
- 1 ½ cups Celery (diced)
- 3 cloves Garlic (smashed)
- 2 cups White Wine (Sauvignon Blanc)
- 2 Tbsp White Wine vinegar
- 8 sprigs Thyme
- 1 1/2 cups Cherry Tomato
- 2 cups Vegetable Stock
- 1 1/2 cups Peas (frozen)
- Salt to taste
- Pepper to taste
- Preparation: 20 min
- Cooking: 1 h 30 min
- Ready in: 1 h 50 min
Instructions
- Heat a large Dutch oven over medium high, add olive oil and anchovies. Melt the anchovies down and add the lamb meat. Add salt and pepper to season and sear the lamb for 4 minutes.
- Add the onion, carrot, celery, garlic, jalapeño, thyme, wine and vinegar. Stir well. Bring to boil for 2 minutes, reduce to simmer and cover. Let it cook for 20 minutes.
- Add the potato, tomato and vegetable stock. (salt and pepper the potato) Stir, reduce heat to low simmer, cover and cook for additional 45 minutes.
- Add the peas and stir. Chop the reserved celery leaves for garnish. Spoon stew into a bowl, sprinkle with celery leaves and serve with thick sourdough bread.