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Lamb Stew

2 tb Oil
2 lb Lamb Stew Meat
1 md Onion, diced
Salt, to taste
Pepper, to taste
1 cn Tomatoes, 27oz w/juice
1 cn String Beans (15oz)
2 tb Oil
1 c Rice, long grain
1 1/2 c Water

Cut the lamb meat into bite size pieces break down bone pieces to reasonable size. Cut off any large pieces of fat and throw into slow cooker with 2 tb oil. When the fat and oil are hot add the lamb pieces and brown, add the onion and continue until onion is tender. Add salt and pepper to taste and reduce heat. Simmer until all the pink is gone from meat. Add tomatoes and beans. Cover and simmer for 2 hours or until meat is tender. (Waiting until the meat falls off the bones is perfect. ) Stir occasionally and add water to keep from drying out, if needed.

Heat 2 tb of oil in large frying pan. Add Rice and brown, stirring constantly. When all the rice is brown add 1 1/2 c water and cover. Reduce heat and simmer 20-25 min. (You want all the water gone but not dried out. )

Serve stew over Rice.

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