Go Back
–+ servings

Favorite Lamb Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 5 servings

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.