Tomato Based Lamb Fall Stew..
1 pds of well trimmed lamb stew meat
20 to 25 roma style tomato’s fresh from the garden- Washed, cored and roughly diced, skins on
2 large onions- peeled and diced
2 cloves of garlic
1 small peice of fresh horseradish about 3 inches long by 1 inch or so thick, washed, peel and grated in.
Small sweet baby carrots (you know the ones, they take tiny little ones, roughy chopped)
Tiny potoato from the garden, the ones that need to be used up right away, washed, skins left on and quatered..
The first of the Brussel Sprouts that are ready, washed, and finely sliced (like finely sliced cabbage) at least a handful of them..
Fall ready radishes, washed, trimmed and cubed into tiny bits
One small acron sqaush or any other kind of sqaush that has a nick or soft spot that needs to be used up.. peel, dice into med size peices
Salt, pepper to taste with a handful of fresh diced basil or if you don’t have that, small young horse radish greens, with the stems removed.
A handful of fresh fall ready spinach greens..
Put a little olive oil in your nice big steel pot, and on med heat throw in your onions, galic and horseradish and cook till the onion is clear, then add lamb and brown it, your roughtly diced tomato’s, reduce your heat to allow this to simmer together for at least 45 to 60 mins, then add the rest of your veggies inlucding the sqaush but not the brussel sprouts or the spinach..
Cook another 30 to 40 min till the potato and carrots are done, take a big spoon and give most of the sqaush peices a mash, they will fall apart and melt into the sauce itself, adding lots of flavour and texture to the broth itself..
Then add your finely sliced brussel sprouts and greens and cook for another ten min, serve with our without a spoon of yogurt or sour cream in the middle..