Thought it was a bit boring the first time. Did some adjustment the 2nd time. Used red small potaoes (whole). Dredged the lamb cubes in flour, salt and pepper and browned in Canola oil in the bottom of the cast iron casserole. Added 1 tsp thyme, 2 tsp oregano 1/2 tsp red pepper flakes. To the beef broth I added 1 tbl of tomato paste and the rest of the flour and salt and fresh ground pepper from the dredged lamb cubes. 30 minutes before finished I added 2 cups of baby bella mushrooms (sliced) and the fresh parsley and a can of dark beer. Removed the lid for 15 minutes in the oven to thicken the sauce.
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Thought it was a bit boring the first time. Did some adjustment the 2nd time. Used red small...