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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
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.
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.
Add vermouth and boil it vigorously and quickly. Includes rosemary, thyme, lamb and crushed tomato. Season and stew the lamb for 30-35 minutes.
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.
Serves mutton, sauce and accompany it with White rice. Decorate the plates with a few parsley leaves.
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:
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Thanks for reading.
David from 55000 Recipes