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Glorious Lamb Stew

American.Kitchen's picture
  Lamb 2 Pound, cubed
  Garlic 1 Clove (5 gm), crushed
  Flour 2 Tablespoon
  Tomato paste 2 Tablespoon
  Carrots 4
  Onion slice 2
  Celery stalks leaves 3 (Leaves Of 3 Celery Stalks)
  Bay leaf 1
  Parsley sprigs 4
  Mushrooms 4 Medium, sliced
  Onions 10 Small
  Sugar 1 Teaspoon
  Potatoes 5 Medium, quartered
  Sherry 3 Tablespoon
  Cooked peas 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Place fat in skillet over high heat.
Salt and pepper lamb cubes; brown in hot fat evenly on all sides.
Drain fat from pan; reserve.
Reduce heat; add garlic to lamb in skillet.
Sprinkle flour over lamb and garlic; cook, stirring, until blended well.
Add 2 cups water and tomato paste to lamb mixture, blending well; bring to a boil.
Pour mixture into 3-quart casserole.
Dice 1 carrot; tie onion slices, carrot, celery leaves, bay leaf and parsley in cloth bag.
Add to casserole.
Bake, covered, at 325 degrees for 30 minutes; remove bag.
Heat reserved fat in skillet; cook mushrooms gently for 3 minutes.
Remove from skillet.
Cut remaining carrots into quarters; add to skillet with onions.
Sprinkle sugar over carrots and onions; cook until glazed.
Add mushrooms, glazed vegetables and potatoes to lamb mixture.
Bake, covered, for 1 hour longer or until lamb and vegetables are tender.
Pour in sherry and peas just before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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