Lamb Stew With Funghi Porcini Recipe

Name: Lamb Stew With Funghi Porcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried mushrooms (funghi porcini, also called cepes); 3 pounds boned shoulder of lamb cut in 2-inch cubes; 1 tablespoon sugar; 2 tablespoons peanut or vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup canned peeled tomatoes, chopped; 1 tablespoon tomato paste; 1 cup dry white wine; 4 carrots, sliced; 3 strips orange peel; 1/2 teaspoon thyme; Coarse salt and freshly ground pepper to taste

Servings: persons

1 ounce dried mushrooms (funghi porcini, also called cepes)
3 pounds boned shoulder of lamb cut in 2-inch cubes
1 tablespoon sugar
2 tablespoons peanut or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 cup canned peeled tomatoes, chopped
1 tablespoon tomato paste
1 cup dry white wine
4 carrots, sliced
3 strips orange peel
1/2 teaspoon thyme
Coarse salt and freshly ground pepper to taste

1
Soak the mushrooms in one cup of warm water for 20 minutes.
2
Meanwhile, trim the fat from the lamb and sprinkle the cubes with the sugar (this helps them to brown).
3
Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs.
4
Remove the browned pieces to a bowl.
5
Pour off excess fat from the casserole.
6
Add the onion and garlic and cook slowly until soft.
7
Add the tomatoes, tomato paste, white wine and carrots.
8
Scrape up the cooking juices with a spoon, stir well and return the lamb pieces to the casserole.
9
Drain the mushrooms through a paper towel and add the liquid to the casserole.
10
Rinse the mushrooms, chop them and add, along with the orange peel, thyme, salt and pepper.
11
Simmer, covered, for two hours or until the meat is tender.
12
Correct seasoning and serve.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce dried mushrooms (funghi porcini, also called cepes), 3 pounds boned shoulder of lamb cut in 2-inch cubes, 1 tablespoon sugar, 2 tablespoons peanut or vegetable oil, and more.

Yes, Lamb Stew With Funghi Porcini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stew With Funghi Porcini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions