番茄炖羊腿肉 LAMB STEW WITH TOMATOES

用一个大的平底锅热2汤匙油，放入羊腿肉煎至两面金黄色备用。In a non-stick pot, heat up 2 tbsp oil, then pan-seared the lamb cubes till most lightly brown on each side. Then set aside to use later.

用同一个平底锅，加入2汤匙油，爆香大葱、百里香及月桂叶2-3分钟至大葱转色及软。加入马铃薯、芹菜和红萝卜，继续煮2-3分钟。Using the same pot, add another 2 tbsp oil, saute onion, thyme, bay leave for 2-3 minutes till onion turn brown and soft. Then add potato, celery, and carrot to cook for another 2-3minutes.

加入番茄酱、罐头番茄和清水，拌匀后加入羊肉。Next, pour in tomato puree, canned tomato and water. Once mixed well, pour in the seared lamb we have set aside earlier.

加入所有调味料，盖上焖煮1½小时或至肉软，即可盛碟享用。Put in the seasoning and cover with lid to simmer for 1.5 hour till meat tender, ready to serve.