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Makes: 2 servings
Lamb tenderloins stewed in Guinness.
Lamb tenderloin (about 3" thick)
Carrot (cut 1" thick)
Celery stalk chopped
1 1/2 tbsp
Beef broth (you may need more)
Season lamb as you normally would your meat.
Over a medium-high heat, heat oil in a medium to large wide bottom pot until it starts to smoke. Brown the lamb loins in the hot oil on all sides until brown. This took me about a total of 10 mins.
Remove the braised lamb and set aside. (if there is a lot of oil (more than what you started with, pour out excess)
Reduce heat and stir in garlic and onions. Cook until onions become translucent then stir in carrots, celery and tomato paste. Mix well.
Place lamb loins back in pot and then pour stout into pot. Add beef broth. Enough to cover lamb pieces. Bring to a simmer over high heat.
Cover and reduce heat to medium-low. Add bay-leaf and allspice. Tie together rosemary, parsley and thyme.
Leave lamb to cook until meat is falling off the bone, 2 hours. Stir occasionally adding water if meat is not cooked and liquid reduces. (I had to do this twice) You want there to be a nice sauce at the end of cooking. Add salt and pepper to taste.
Yes i try it looks gd
Yummmm!!! I tried this recipe and it tasted amazing.
This looks scrumptious!! I can't wait to try it!
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