Bermuda Lamb Stew Recipe
Ingredients
| Boneless lamb shoulder | 2 Pound, cubed | |
| 1 Bermuda onion, thinly sliced and separated into rings | ||
| Lettuce | 2 Cup (16 tbs), shredded | |
| 2 medium-size ripe tomatoes, chopped | ||
| Frozen peas | 2 Pound, thawed | |
| 2 medium-size yellow squash, cut into 2-inch pieces | ||
| Salt | 2 Teaspoon | |
| 1/2 teaspoon leaf rosemary, crumbled | ||
| Ground pepper | 1/4 Teaspoon | |
| 1 envelope or teaspoon instant chicken broth | ||
| Hot water | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
Directions
1 Trim all excess fat from lamb.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290° to 300°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290° to 300°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.
Chef
