by theUngourmet
For the meatballs
1 lb ground lamb
1/3 cup cracker crumbs
1 clove minced garlic
2 tbsp minced onion
1/2 tsp salt
cracked pepper
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 egg
Combine all ingredients and form into 10 equal sized meatballs
For the stew
1 tbsp extra virgin olive oil
2 cloves minced garlic
1/2 cup chopped onion
4 cups beef broth
1/2 cup stout beer (like Guinness)
1/2 dry red wine
1 tbsp Worcestershire
4 potatoes peeled and cut into 1/2" pieces
3 large carrots peeled and sliced into 1/2" pieces
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/2 tsp salt
cracked pepper
10 lamb meatballs
In a large pot or Dutch oven, saute the garlic and onion in the olive oil for a minute or two. Add the broth, stout beer, wine, worcestershire, potatoes, carrots, herbs, salt and pepper. Bring to a nice simmer. Carefully add in the meatballs. Cover and simmer slowly for 30-40 minutes.
