Lamb stewed with tomato and vermouth – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes

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Lamb stewed with tomato and vermouth by Karlos Arguiñano: a delicious, wholesome and easy to prepare dish

Carlos Arguiñano prepares a delicious, strong and original recipe: Lamb stewed with tomato and vermouth, a delicious dish for which you will give a good account to prepare it!

Ingredients (4 people):

  • 1 lamb shoulder (sliced)
  • 2 onions
  • 8 cloves garlic
  • 1 box of tomatoes (800 g)
  • 150 ml of red vermouth
  • 100g basmati rice
  • extra virgin olive oil
  • Sol
  • Pepper
  • 1 clone of rosemary
  • 1 sprig of thyme
  • parsley

Lamb stewed with tomato and vermouth

Preparation of the recipe for Lamb stewed with tomato and vermouth by Carlos Arguiñano:

Salt and pepper mutton and blush it in a casserole by spraying oil. Remove lamb on a plate and book it.

Lamb stewed with tomato and vermouth

Peel an onion and 6 cloves of garlic. Chop everything dice and put them to stew in the same casserole where you roasted the lamb. Saute vegetables for 10-12 minutes on low heat.

Lamb stewed with tomato and vermouth

Add vermouth and boil it vigorously and quickly. Includes rosemary, thyme, lamb and crushed tomato. Season and stew the lamb for 30-35 minutes.

Lamb stewed with tomato and vermouth

Peel the rest 2 cloves garlic and bake them in a saucepan by spraying oil. Add basmati rice, stew it a little, cover it with water (the amount indicated on the package) and season it. Boil it for 12-15 minutes.

Lamb stewed with tomato and vermouth

Serves mutton, sauce and accompany it with White rice. Decorate the plates with a few parsley leaves.

Lamb stewed with tomato and vermouth

Tip:

There are different producers of basmati rice, so I recommend following the instructions on the package regarding the amount of water and cooking time.

Presentation of the recipe Lamb stewed with tomato and vermouth by Carlos Arguiñano:

Lamb stewed with tomato and vermouth

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Thanks for reading.
David from 55000 Recipes