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Fragrant Lamb Stew

Microwave.Lady's picture
  Lean lamb neck meat 3 1⁄2 Pound, cut in large cubes
  Bay leaves 2
  Whole black peppercorns 10
  Dried thyme leaves 1 Teaspoon
  Salt 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Water 3 Cup (48 tbs)
  Carrots 3 Medium, peeled and thinly sliced
  Potatoes 3 Cup (48 tbs), cut into 1/2 inch cubes
  Flour 6 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)

Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3 quart, heat resistant, non metallic casserole.
Heat, covered, on full power 5 minutes.
Skim any foam that may form.
Heat, covered, on full power for an additional 25 min utes or until lamb is almost tender.
Stir occasionally.
Add carrots and potatoes, and heat, covered, on full power 20 minutes or until lamb and vegetables are tender.
Stir occasionally.
While lamb and vegetables are cooking, combine the 6 tablespoons flour and 3/4 cup water in small bowl.
Remove bay leaves and peppercorns from stew.
Gradually stir flour mixture into stew and heat on full power 3 minutes or until sauce is thickened and smooth.

Recipe Summary

Main Dish

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Fragrant Lamb Stew Recipe