Lamb and Kale Stew

I made this when I accidentally bought bone-in stew lamb pieces. Hope you like it!

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 2 1⁄2-3  lbs lamb, stew pieces
• 2  tablespoons olive oil
• 2  tablespoons tomato paste
• 28  ounces whole tomatoes (canned)
•  salt (to taste)
•  pepper (to taste)
•  garlic (fresh, minced)
•  water
• 2  cups  red potatoes (1-inch cubes)
• 2  cups  chopped onions, of choice
• 4  cups  chopped kale
• 2  tablespoons fresh rosemary (coarsely chopped)
• 2  cups carrots (1-inch pieces)

Directions

1. Rinse and pat dry lamb, allow lamb to come to room temperature Then brown the lamb in oil, in batches. (A nice steel pot would probably produce better meat brownings). Remove meat to the side.
2. Pour out the oil but keep the brownings.
3. Release the brownings with some tomato paste and a 28 0z can of whole tomatoes, stirring, and chopping up the tomatoes.
4. Add meat back in, and stew or 1.5 hrs, with salt, pepper, and garlic, per your taste. Add water to just cover, if needed. (I offset the water with more tomato paste).
5. Add red potatoes, chopped onions, chopped kale, rosemary, and carrots.
6. More water, if needed. (You're looking to keep just covered, or just shy of covered).
7. Stew until both carrots and potatoes are tender but not mushy. Carrots can be a bit more firm than the potatoes. I like it that way.