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Lamb Vegetable Stew Over Garlic Mashed Potatoes

lamb, stews, potatoes

3 teaspoons vegetable oil
12 ounces trimmed leg of lamb; cut into 1-inch pieces
3 tablespoons flour
1 cup pearl onions
2 teaspoons minced garlic
1 1/2 cups sliced mushrooms
1 1/2 cups chopped leeks
1 cup sliced carrots
1 cup chopped green or yellow peppers
3/4 cup sliced zucchini
1/4 cup tomato paste
1/3 cup red or white wine
2 cups chopped tomatoes
2 cups beef or chicken stock
2 teaspoons dried rosemary
1 bay leaf
----Mashed Potatoes----
1 1/2 pounds potatoes; peeled and quartered
1 tablespoon margarine or butter
1 tablespoon minced garlic
1 cup chopped onions
1/2 cup chicken stock
1/3 cup light sour cream
1/4 teaspoon ground black pepper

In large nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Dust the lamb cubes in the flour and add to the saucepan. Cook for 5 minutes or until well-browned on all sides. Remove lamb from saucepan. Blanch the pearl onions in a pot of boiling water for 1 minute; refresh in cold water and drain. Peel and set aside. In same saucepan, heat remaining 1 teaspoon oil over medium heat; add garlic, mushrooms, leeks, carrots, green peppers, zucchini and pearl onions. Cook for 8 to 10 minutes or until softened and browned, stirring occasionally. Stir in tomato paste and wine. Return lamb to saucepan along with tomatoes, beef stock, rosemary and bay leaf. Bring to a boil, cover, reduce heat to medium-low, and simmer for 25 minutes or until carrots and meat are tender. Meanwhile, put potatoes in a saucepan with water to cover; bring to a boil and cook for 15 minutes or until tender when pierced with the tip of a knife. In nonstick skillet, melt margarine over medium heat; add garlic and onions and cook for 4 minutes or until softened. Drain cooked potatoes and mash with chicken stock and sour cream. Stir in onion mixture and pepper. Place potato mixture on large serving platter and pour stew over top. Note: Substitute stewing beef or veal for lamb.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 4-6 servings

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