Measurements

• 1) 2 lbs Lamb Meat, cubed
• 2) 4 cups Beef Broth
• 3) 2 Carrots, sliced
• 4) 2 Potatoes, cubed
• 5) 1 Yellow Onion, chopped
• 6) 3 cloves Garlic, minced
• 7) 2 tbsp Tomato Paste
• 8) 1 cup Red Wine
• 9) 2 tbsp Flour (use gluten-free flour)
• 10
• 11
• 12
• 13

Preparation Method

• In a large pot, heat some oil over medium heat and brown the lamb meat on all sides.
• Remove the lamb and set aside.
• In the same pot, add the chopped onion and minced garlic.
• Sauté until the onion is translucent.
• Add the gluten-free flour to the pot and stir well to coat the onions and garlic.
• Pour in the red wine and beef broth, stirring constantly to avoid lumps.
• Return the browned lamb to the pot.
• Add the tomato paste, rosemary, thyme, salt, and pepper.
• Stir well.
• Add the sliced carrots and cubed potatoes to the pot.
• Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
• Adjust seasoning with salt and pepper if needed.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.