Onions, carrots, and garlic give this easy stew its foundation of flavor, and stewed tomatoes make it saucy. Serve it over hot cooked rice.

Cynthia Graubert
Recipe by Southern Living March 2014

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Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.

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