(Stewed lamb with vegetables - Our recipes)

600 g (1 1/3 lb) lamb stew
250 g (8 1/2 oz) cherry tomatoes
3 young little onions
150 g (5 1/2 oz) frozen peas
150 g (5 1/2 oz) frozen artichokes, sliced
150 g (5 1/2 oz) frozen French beans
200 g (7 oz) frozen snow peas
200 g (7 oz) frozen broad beans
250 g (8 1/2 oz) frozen asparagus
8 tablespoons extra virgin olive oil
Half a glass of dry white wine
4 tablespoons dried chives
2 tablespoons dried parsley
2 tablespoons dried bay leaves
2 tablespoons tomato paste
Salt

Time:
preparation: 15 minutes
cooking: 50 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This recipe is very simple.
Wash cherry tomatoes, boil them in hot water for few seconds and peel. Chop onion finely.
Fry lamb stew with olive oil in a large saucepan lightly until it is golden. Pour into the pan the wine and let it evaporate, turning meat. At this point add peeled cherry tomatoes, chopped onions, tomato paste and aromatic herbs; let all the ingredients flavour for some minutes and then add all the vegetables, still frozen, and some ladles of hot water or stock according to your taste. Keep on cooking over a medium heat, half-covered, stirring now and then until meat and vegetables are tender and cooking juices are well retired. Add other hot water or stock only if necessary.
Season to taste with salt at the end of cooking.
Serve hot or warm.

Note

- It's an one-plate meal; you could complete your menu with a dessert, for example a fruit or apple tart. Consult our dessert recipe index for finding the right recipe.
- You can add all the ingredients together, without frying lightly the meat; in this case add the olive oil when you switch off the gas, before serving.
- If you prepare this dish in spring, you can use fresh vegetables but you have to buy different doses.