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Stewed Breast Of Lamb

Canadian.kitchen's picture
Ingredients
  Lamb breast 1 1⁄2 Pound
  Mushrooms 1⁄4 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Fat 2 Tablespoon
  Celery soup 1 Can (10 oz)
  Light cream 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Frozen green peas 12 Ounce
Directions

Wipe meat with damp cloth or paper towels, and cut into 1-inch cubes.
Wash mushrooms, quarter and saute slowly with onion in fat.
Add lamb, soup and cream.
Cover, and simmer about 1 1/2 hours or until meat is tender, stirring occasionally.
Blend flour and cold water smoothly, and stir into pan to thicken gravy.
Simmer another 10 minutes, stirring constantly.
Add green peas, and continue slow cooking until just tender.
Note: This stew is pale, as meat is stewed without initial browning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
5

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