You are here

Herbed Lamb Stew

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/lisacericola/3362372149/">Image Credit</a></p>
Ingredients
  Boneless lamb shoulder 2 Pound, cut in 1-inch pieces
  All purpose flour 1⁄4 Cup (4 tbs), sifted
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Envelope of instant chicken broth/Chicken - bouillon cubes - 2 2
  Basil leaves 1 Teaspoon, crumbled
  Garlic 1 Clove (5 gm), minced
  Water 2 Cup (32 tbs)
  White onions 18 Small, peeled
  Carrots 1 Pound, pared and cut into 1-inch pieces
  Frozen green peas package 10 Ounce (1 package)
  Shredded lettuce 1 Cup (16 tbs)
Directions

MAKING
1. In a paper bag, combine salt, flour and pepper and coat the lamb by shaking over the bag.
2. In an electric skillet, heat vegetable oil and brown the coated lamb in it. Add the browned lamb to a medium -sized bowl.
3. Add bouillon cubes, or chicken broth, thyme, basil, garlic and water to skillet and cook by stirring until the ingredients get blended with pan drippings.
4. Half portion of the browned lamb is added to the skillet, onions and carrots are placed on separate piles near meat mixing with some amount of pan gravy.
5. Cover the skillet and cook for about an hour until the vegetables and meat are soft. Arrange lettuce and frozen peas in the middle row and cook over low heat by covering the skillet until peas are soft.

SERVING
6. Serve herbed lamb stew with freshly cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb

Rate It

Your rating: None
4.23
Average: 4.2 (20 votes)