Tuscan-inspired lamb round stew
Got slices of grass-fed Aussie lamb rounds from the grocery last time and I got to make it into stew. It's cooked to tenderness quickly as the cuts were just about half-inch thick. The sauce is worth a wipe with a bread. Add olives to yours, missed here because I run out of jars from my pantry. But I still had a last batch of my onion pickles, I'm still in luck somehow. 500gms lamb round cuts Tomato paste dried parsley Salt & pepper Pickled onions 2T juice from pickled onions 1t mashed anchovies 2t muscuvado sugar 1T nutritional yeast Butter 1 C water or broth of choice 100g mushroom with water Marinate lamb rounds in the next eight ingredients. Let rest in fridge until time to cook. Melt butter in a dutch oven, brown the meat about 3 minutes on each side. Add the marinade, thinned by water. Add the canned/pouched mushroom with water. Let cook covered for 15 minutes. Serve with rice or bread.