Microwave Lamb Stew
|Boneless lamb shoulder||2 1⁄2 Pound, cut into 1/2 inch cubes|
|Potatoes||2 , peeled and cut into 1 inch cubes|
|Carrots||2 Medium, peeled and cut into 2 inch cubes|
|Onion||1 Large, peeled and cut into 2 inch cubes|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||2 Tablespoon|
|Instant beef bouillon granules||1 Tablespoon|
|Bouquet sauce||1⁄2 Teaspoon|
|Apples||2 Medium, cored, diced|
|Frozen peas||10 Ounce (1 Package)|
Place cornstarch, salt and pepper in 5-qt casserole.
Add lamb, tossing to coat.
Stir in remaining ingredients except apples and peas; cover.
Microwave at High 10 minutes.
Reduce power to 50% (Medium).
Microwave, covered, 30 minutes, stirring every 10 minutes.
Add apples and peas.
Microwave, covered, 15 to 30 minutes, or until meat and vegetables are tender, stirring 2 or 3 times.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, remove from one container and place in 2-qt casserole.
Microwave at 70% (Medium-High) 20 to 28 minutes, or until heated, breaking apart as soon as possible and stirring 3 or 4 times during cooking.