Lamb, Potato and Shallot Stew with Tomato-Chili Topping
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
LAMB: 3-1/4 pounds o-bone (round-bone) lamb shoulder chops, trimmed, boned, cut into 1-inch pieces 1/4 cup all purpose flour 3 tablespoons olive oil
1 cup chopped shallots 1/4 cup chopped garlic 1 tablespoon chopped fresh thyme
1 tablespoon minced serrano chilies with seeds 1 14-ounce can low-salt chicken broth 1 14-1/2 ounce can beef broth
1 14 to 15 ounce can diced tomatoes in juice 2 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes TOPPING: 4 plum tomatoes, seeded, chopped
1/4 cup chopped fresh parsley 2 shallots, chopped 2 garlic cloves, finely chopped
1 serrano chili with seeds, chopped



1 FOR LAMB: Place lamb in bowl; sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in 3 batches, add lamb to pot and saute until brown, about 5 minutes per batch. Using slotted spoon, transfer lamb to another bowl; reserve flour remaining in first bowl. Add shallots, garlic, thyme and chilies to pot; stir 1 minute. Add both broths; bring to boil, scraping up browned bits. Add tomatoes with their juices and lamb with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potatoes. Simmer uncoverd until potatoes and lamb are tender and sauce thickens, stirring often without breaking potatoes, about 40 minutes longer. Season with salt and pepper.
2 FOR TOPPING: Mix all ingredients in bowl. Season with salt and pepper. Transfer stew to large bowl; sprinle with topping.

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