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