Colorado Lamb Stew Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 10 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexHealthyServings2
HealthyLow Calorie
Ingredients
| 1 tbsp. Diet margarine | ||
| 1 lb. lean lamb shoulder, trimmed of fat and cut in 2-in. cubes | ||
| Onion | 1 Cup (16 tbs), sliced | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Ground allspice | 3/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Tomato sauce | 8 Ounce | |
| Carrots | 1 Pound, undrained | |
Directions
MAKING
1. In a large nonstick skillet, melt the marnagine, add meat and brown it evenly on all sides
2. Add onions and brown them; drain away the excess fat, add salt, ginger, pepper and allspice and half a cup of water
3. Add the lid on allow to simmer for two hours; you may even add more water during that time
4. Using a bulb bastern skin the fat from the pan
5. In a bowl, combine two tablespoons of cold water wih flour and add to the meat along with tomato sauce and carrots
6. Cook till thickened without the lid on
SERVING
7. Serve as appropriate
1. In a large nonstick skillet, melt the marnagine, add meat and brown it evenly on all sides
2. Add onions and brown them; drain away the excess fat, add salt, ginger, pepper and allspice and half a cup of water
3. Add the lid on allow to simmer for two hours; you may even add more water during that time
4. Using a bulb bastern skin the fat from the pan
5. In a bowl, combine two tablespoons of cold water wih flour and add to the meat along with tomato sauce and carrots
6. Cook till thickened without the lid on
SERVING
7. Serve as appropriate
Chef
