Oriental Lamb Stew

chef.rylan's picture

Jan. 10, 2012

Ingredients

Lamb stew meat 2 Pound , cut into 1 inch cubes
Onion 1 Medium , sliced
Oil 1 Tablespoon
Brown sugar 1 Tablespoon
Apple juice 1 1/2 Cup (24 tbs)
Soy sauce 2 Tablespoon
Vinegar 2 Tablespoon
Condensed cream of mushroom soup 10 3/4 Ounce (1 can)
Sliced celery 1 Cup (16 tbs)
Carrots 1 , cut into 1 inch pieces
Flour 2 Tablespoon
Water 1/4 Cup (4 tbs)
Fresh bean sprouts 2 Cup (32 tbs)
Canned sliced water chestnuts 8 Ounce , drained
Hot cooked rice 4 Cup (64 tbs)

Directions

MAKING

1. In 5-quart Dutch oven heat oil and brown lamb and onion.

2. Add brown sugar, apple juice, soy sauce, vinegar and mushroom soup. Stir well.

3. Boil the mixture.

4. Decrease heat, cover and simmer for 45 to 55 minutes until meat is done.

5. Add celery and carrots.

6. Cover and simmer for 30 to 40 minutes.

7. In small jar with tight-fitting lid, add flour to water. Shake well.

8. Add it to the stew mixture. Stir well.

9. Add bean sprouts and water chestnuts. Mix well.

10. Cook and stir over medium heat until mixture thickens.

SERVING

11. Serve over rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 988Calories from Fat 233

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 954 mg39.75%

Total Carbohydrates 98 g32.7%

Dietary Fiber 5 g20%

Sugars 20 g

Protein 88 g176%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet