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Bermuda Lamb Stew

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  Boneless lamb shoulder 2 Pound, cubed
  Bermuda onion 1 , thinly sliced and separated into rings
  Shredded lettuce 2 Cup (32 tbs)
  Ripe tomatoes 2 Medium, chopped
  Peas 2 Pound (2 Cups - Fresh Shelled Or Frozen Thawed)
  Yellow squash 2 Medium, cut into 2-inch pieces
  Salt 2 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon, crumbled
  Ground pepper 1⁄4 Teaspoon
  Instant chicken broth 1 Teaspoon
  Hot water 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon

1 Trim all excess fat from lamb.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290° to 300°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.

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