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Lamb Stew

10min.chef's picture
Ingredients
  Lamb neck slice 2 Pound
  Flour 2 Tablespoon
  Salad oil 2 Tablespoon
  Onion 1 Medium, sliced
  Sliced celery 1⁄2 Cup (8 tbs)
  Canned tomatoes 19 Ounce (1 Can Of 1 Pound And 3 Ounces)
  Whole cloves 4
  Bay leaf 1
  Salt 2 Teaspoon
  Accent 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Potatoes 4 Small, cubed
  Carrots 4 Medium, sliced
Directions

1. Coat lamb slices with flour.
2. Heat oil in Dutch oven over medium-high heat. Add lamb slices and brown well on all sides. Remove lamb and reserve.
3. Add onion and celery to Dutch oven and brown lightly. Remove and reserve. Discard excess oil in Dutch oven.
4. Return lamb to Dutch oven. Add tomatoes, cloves, bay leaf, salt, Ac'cent, and pepper. Add water. Bring to a boil. Reduce heat. Cover and simmer about 45 minutes, stirring occasionally.
5. Return onion and celery to lamb. Add potatoes and carrots. Cover and simmer 15 minutes. Remove cover and simmer 15 minutes or until meat and vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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