Ingredients
- 1/4 cup all-purpose flour
- 1 salt
- 1 black pepper
- 3 lb lamb; cut into 2 cubes
- 1/4 cup olive oil
- 1 bay leaf
- 1/4 teaspoon ground thyme
- 1/4 teaspoon dried rosemary
- 1 cl garlic
- 2 cup chicken stock
- 1 cup white wine
- 1 can tomato sauce
- 2 small white onions; blanched
- 1/2 cup black olives; pitted
Preparation method
- Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat.
- Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.
- Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours.
- Add blanched onions and olives. Simmer 1/2 hour longer.
Posted by Chef M.H. on August 17th, 2010
