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Belgian Lamb Stew

Diet.Chef's picture
Ingredients
  Cooking oil 2 Tablespoon
  Boneless lamb 2 Pound, cut into 1-inch cubes
  Garlic 2 Clove (10 gm), minced
  Onion 1 Large, chopped
  Water 1 1⁄2 Cup (24 tbs)
  Canned condensed beef broth 10 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon, crushed
  Ground cloves 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Potatoes 8 Small (Tiny Ones)
  Turnips 4 Small, quartered
  Belgian endive 3 Bunch (300 gm)
  Cornstarch 3 Tablespoon
  Cold water 3 Tablespoon
  Snipped parsley 1⁄4 Cup (4 tbs)
Directions

In 4 1/2-quart Dutch oven heat cooking oil over medium heat.
Add half of the lamb, turning to brown on all sides, Remove lamb; set aside.
Cook remaining lamb and garlic till browned.
Add first half of lamb and onion; cook till onion is tender,
Add the 1 1/2 cups water, the beef broth, salt, bay leaf, thyme, cloves, and pepper.
Bring to boiling; simmer, covered, 40 minutes.
Add unpeeled potatoes and turnips; simmer, covered, 30 minutes more.
Trim off base of each bunch of endive; slice into 1/2-inch lengths.
Place endive atop stew; simmer 5 to 8 minutes.
Stir cornstarch into the 3 tablespoons cold water.
Add to stew.
Bring to boiling over medium heat, stirring constantly; boil 1 minute.
Stir in the snipped parsley

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Saute

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