Favorite Lamb Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 750 grams lamb shoulder, cut into 1 inch pieces, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 cups water
- 1 clove garlic, minced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 4 carrots, peeled, cut into 2 inch pieces
- 6 tiny onions, peeled
- 3 small potatoes, peeled, halved
- 2 tablespoons fresh parsley, chopped
- 1 package frozen peas, (10 oz / 285 g)
Instructions
- Place the flour in a shallow bowl, roll the lamb cubes in flour to coat. Heat the oil in a pot, when hot, add the lamb and brown on all sides.
- Add the water, garlic, salt, and pepper. Stir together, cover, simmer on low heat for 1½ hours or until the lamb is almost tender.
- Add the carrots, potatoes, and onions. Simmer for 20-30 minutes or until the lamb and vegetables are tender.
- Stir in the parsley and peas, simmer another 5 minutes to heat through.
- Serve and enjoy.
Notes
Fair cost per serving, not sure of what lamb costs, I know it is available though.
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