Everyday Lamb Stew
|Lamb shoulder||1 1⁄2 Pound|
|Salad oil||1 Tablespoon|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Onions||14 Small, peeled|
|Water||4 Cup (64 tbs)|
|Flour||1⁄4 Cup (4 tbs), mixed with 1/4 c. water|
1. On a meat board, cut lamb into 1 ½ inch cubes and set aside.
2. On a vegetable board, cut carrots into 2 inch pieces and set aside.
3. Use a medium-size heavy saucepan.
4. Heat oil in the pan over medium heat.
5. Add lamb to hot oil and brown evenly.
6. Add herbs, ginger, onions, carrots and seasoning to the meat.
7. Sautee for 2 minutes.
8. Pour 4 cups water to the pan and stir.
9. Cover the pan with a tight fitting lid.
10. Reduce the heat and simmer stew for 1 hour until meat is tender and vegetables are cooked.
11. Make slurry of the flour in water.
12. Stir slurry into hot stew and cook for another 2 minutes until stew thickens.
13. Serve stew over steamed brown rice or in soup plates with dumplings.