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Spring Lamb Stew

Barbecue.Master's picture
The spring lamb stew is a delightful lamb stew that can also be made with fresh veal or beef. Prepared with vegetables, the spring lamb stew is herbed for for a fresh flavor and pepped up with catsup. Served with or over rice, the spring lamb stew is savory and delicious.
Ingredients
  Lamb/Veal / beef 1 1⁄2 Pound, cut in 1 1/2 inch cubes
  Enriched flour 1 Cup (16 tbs)
  Bacon fat 2 Tablespoon
  Chopped onion 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1
  Bay leaf 1
  Celery seed 1 Teaspoon
  Marjoram/Thyme 1 Pinch
  Catsup 4 Tablespoon
  Potatoes 4
  Carrots 4
  Onions 4 Small
Directions

The number of each depends on the size of the vegetables.
Allow at least 1 potato per person and 2 carrots and onions per person.) Coat meat with flour.
Brown in hot fat.
Add onion; cook until golden brown.
Add seasonings.
Cover mixture with water; set lid tightly on pan.
Simmer over low heat till meat is tender, 1 1/2 to 2 hours.
Peel potatoes, carrots, and onions.
Leave whole if not too large, or cut in good sized pieces.
Add vegetables to stew 35 to 45 minutes before meat is tender.
Add more water if necessary.
Season to taste.
Cook till vegetables are tender.
Remove meat and vegetables.
Thicken stock for gravy.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Spring

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