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Fruited Lamb Stew De Luxe

Canadian.Recipes's picture
  Boneless lean lamb 1 1⁄2 Pound, cut in 1 1/2 in. pieces
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon
  Beef broth 3 Cup (48 tbs)
  Brown sugar 1 Tablespoon
  Onions 3 , coarsely chopped
  Dried apricots 3⁄4 Cup (12 tbs)
  Pitted dried prunes 1⁄2 Cup (8 tbs)
  Lemon slices 4 , cut in quarters
  Frozen brussels sprouts 30 Ounce, partially thawed to separate sprouts (3 10 Ounce Packages)
  Noodle ring 10 Ounce

Coat lamb with a mixture of flour, salt, pepper, and allspice; set remaining flour aside.
Brown the meat on all sides in heated butter in a large saucepot.
Add 2 1/2 cups of the broth, the brown sugar, onions, apricots, prunes, and lemon slices.
Cover and bring to boiling.
Reduce heat and simmer about 1 hour.
Add Brussels sprouts and continue cooking 15 to 20 minutes, or until sprouts are just tender.
Blend remaining 1/2 cup broth and reserved seasoned flour.
Stir into boiling stew.
Boil and stir 1 to 2 minutes.
Serve in Noodle Ring.

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