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Dublin Lamb Stew

Microwaverina's picture
  Vegetable oil 4 Tablespoon, divided
  Boneless lamb 2 1⁄2 Pound, cut in to chunks
  Flour 1 Cup (16 tbs), seasoned
  Onion 1 Medium, chopped
  Sliced celery 1⁄2 Cup (8 tbs)
  Poultry seasoning 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Carrots 6 , cut in 1/2 inch chunks
  Onions 8 Small, peeled
  Potatoes 4 Medium, pared and quartered
  Frozen green peas 10 Ounce, partially thawed and broken apart (1 Package)
  Salt To Taste
  Pepper To Taste

Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add half the oil, and lamb chunks rolled in seasoned flour.
Cook in oven 1 1/2 minutes; turn meat over, cook 1 1/2 minutes more.
Put browned lamb in 4 quart covered casserole.
Wipe skillet out with paper towels.
Heat skillet in oven 2 1/2 minutes.
Add remaining oil and lamb chunks, and cook as before; add to casserole with browned lamb.
Cook chopped onion, celery, and seasonings in Browning Skillet 2 minutes, stir once.
Add to casserole with lamb, add boiling water, carrots and potatoes.
Cover, cook in oven 15 minutes, stirring after 1 1/2 minutes cooking.
Add partially thawed peas, cook 7 1/2 minutes more.
Let stand 10 minutes before serving.
Gravy may be thickened with flour or cornstarch, if desired.
Add color with a teaspoon of browning sauce if desired.

Recipe Summary

Side Dish

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Dublin Lamb Stew Recipe