I tried making a lamb stew - it turned out more like a stock or a soup. It's very lamb-y and rich. A little too rich and buttery for me (and I love butter), but I'd like to know if I can turn it into a stew some how. I didn't have too much meat in it to begin with, so I think that is why it is more like a stock.
Do I put more lamb in to cook and add dumplings on top? (Would dumplings even work?)
Do I add something completely different, like onions to make a lamby-onion soup/stew?
I'd really like a hearty stew, something with lots of onions and potatoes.
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