You are here

Healthy Lamb Stew

Western.Chefs's picture
Ingredients
  Lamb shoulder 2 Pound, cut into 1 1/2 inch cubes
  Butter 5 Tablespoon
  Flour 3 Tablespoon
  Water 6 Cup (96 tbs)
  Tomatoes 2 , peeled and diced
  Whole white onions 18 Small, peeled
  Whole carrots/3 large carrots, scraped and cut into quarters 6 Small, scraped
  Turnip 1 Medium, peeled and cut into 1 inch cubes
  Potatoes/6 medium potatoes, cut up 18 Small, peeled
  Freshly shelled peas 1 Pound
  Chopped parsley 2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. Brown the meat on all sides in three tablespoons of the butter in a hot skillet. Transfer to a Dutch oven or heavy kettle.
2. Sprinkle the lamb with flour and add the water, salt, pepper and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer one and one-half hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and saute until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, thirty to forty minutes. Twenty minutes before the potatoes are done, add the peas.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute

Rate It

Your rating: None
4.046665
Average: 4 (15 votes)