Lamb Stew

by Gillian Markson | More from this Blogger

19 Jun 2006 10:07 PM

Lamb Stew Lamb is not a popular food staple in the U.S., possibly because of it ties to all the mutton served to the servicemen in WWII. However, lamb has a more mellow flavor than mutton and when it's cooked right, it's delicious.

INGREDIENTS: 4 lbs lamb, cubed 2 tbs vegetable oil 1/2 tsp salt 1/4 tsp pepper 4 tbs all-purpose flour 3 cups beef broth 1 medium tomato, seeded and chopped 2 cloves garlic cloves, crushed 1/2 tsp thyme 1 whole bay leaf 6 medium carrots, sliced 8 medium potatoes, peeled and cubed 1 medium onion, chopped 2 tbs butter 2 tsp granulated sugar 1 package frozen peas

DIRECTIONS: 1. Heat oil in a kettle and brown lamb cubes. 2. Sprinkle with salt, pepper, and flour then continue cooking, uncovered, over high heat, until well browned. 3. Add beef broth and bring to a boil. 4. Add 1 chopped tomato, crushed garlic cloves, thyme, and bay leaf. 5. Bring to a boil, lower the heat, and simmer covered for 45 minutes. 6. Meanwhile, in a skillet, saute sliced carrots, diced potatoes, and chopped onion in butter. 7. Sprinkle with sugar then add to the lamb mixture. 8. Bring again to a simmer, cover, and cook about 1 hour, or until the vegetables are tender. 9. Add frozen peas 5 minutes before done and heat through.

Prep: 15 minutes Cook: 145 minutes Serves: 8

Learn more about Gillian Markson

View Full Profile | More from this Blogger