90 minutes
A hearty lamb and potato stew infused with herbs, perfect for a comforting meal.
tablespoons
Boneless Lamb, trimmed of excess fat, cut into large pieces (about 3.5 inches)
0 lb
Garlic Clove, chopped
each
cups
Cloves
each
each
each
New Potatoes, peeled and cut in half
0 lb
to taste
to taste
Sugar, optional
teaspoons
cups
1. Brown the Lamb
Heat the olive oil over high heat in a wide casserole. Once the oil is hot, add the lamb pieces and let them brown until they turn a light brown color.
2. Add Garlic and Deglaze
Lower the heat and stir in the chopped garlic, cooking until it begins to color. Pour in the dry white wine.
3. Add Herbs and Spices
Add the cloves, thyme sprigs, and bay leaves to the casserole.
4. Add Potatoes and Season
Place the peeled and halved potatoes into the casserole, nestling them among the lamb pieces. Season with salt and pepper to taste.
5. Simmer the Stew
Cover the casserole and let it simmer gently for about 1 to 1¼ hours until the lamb is very tender and the potatoes have absorbed much of the cooking liquid.
6. Add Sugar (Optional) and Milk
If desired, add a teaspoon of sugar. Stir in the whole milk and adjust the salt if necessary. Let it cook for a few more minutes to blend the milk into the stew.
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