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Chunky Lamb Stew

2 lg Celery stalks, chopped
1 lg Onion, chopped
3 Carrots, med. size
3 lg Potatoes
3 Turnips, med. size
1 lb Lean lamb for stew, 1" cubes
1 tb Veg. oil
1/2 ts Salt
1 cn Stewed tomatoes (14 oz.)
1 cn Beef broth
1 tb Soy sauce
1 ts Sugar
3/4 ts Gravy master or similar
2 tb A.P. flour
1 pk Peas, frozen (10 oz.)
2 tb Lemon peel, grated
1 tb Parsley, chopped


Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Trim any fat from lamb.

In 5 qt. Dutch oven over med-high heat, in hot oil, cook lamb, sprinkled with salt, until lamb is browned on all sides. With slotted spoon, remove lamb to bowl.

In drippings remaining in Dutch oven over med-high heat, cook celery and onion until lightly browned. Return lamb to Dutch oven; stirin stewed tomatoes, beef broth, and 1 cup water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes.

After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy sauce, sugar and Gravy master; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 min. longer or until meat and vegetables are fork-tender.

In cup, with fork, mix flour and 2 tbs. water until blended. Stir flour mixture into meat mixture; cook over med-high heat until mixture boils and thichens slightly. Stir in peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.

Yield: 6 main-dish servings


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