This forest-style lamb stew is a hearty dish made by oven-braising lamb ribs and shoulder with vegetables for an extended time. Its name refers to the forest-like variety of vegetables, and this traditional dish is often served to guests.
Brown the lamb ribs in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and sauté for another 8 minutes. Add the tomato paste and sauté for 2 minutes.
Transfer the meat to an ovenproof dish. Add the hot water and salt, cover, and cook in an oven preheated to 180°C / 355°F for 60 minutes.
Add the potatoes, carrots, peas, and sliced tomatoes. Cook uncovered at 180°C / 355°F for another 35–40 minutes, until the vegetables are tender.
Serve hot.
Store in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the oven.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
