Glorious Lamb Stew Recipe
Ingredients
| Lamb | 2 Pound, cubed | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 2 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| Carrots | 4 | |
| Onion slice | 2 | |
| Leaves of 3 stalks of celery | ||
| Bay Leaf | 1 | |
| Sprigs of parsley | ||
| Mushrooms | 4 Medium, sliced | |
| Onions | 10 Small | |
| Sugar | 1 Teaspoon | |
| Potatoes | 5 Medium, quartered | |
| Sherry | 3 Tablespoon | |
| 1 c. cooked peas | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place fat in skillet over high heat.
Salt and pepper lamb cubes; brown in hot fat evenly on all sides.
Drain fat from pan; reserve.
Reduce heat; add garlic to lamb in skillet.
Sprinkle flour over lamb and garlic; cook, stirring, until blended well.
Add 2 cups water and tomato paste to lamb mixture, blending well; bring to a boil.
Pour mixture into 3-quart casserole.
Dice 1 carrot; tie onion slices, carrot, celery leaves, bay leaf and parsley in cloth bag.
Add to casserole.
Bake, covered, at 325 degrees for 30 minutes; remove bag.
Heat reserved fat in skillet; cook mushrooms gently for 3 minutes.
Remove from skillet.
Cut remaining carrots into quarters; add to skillet with onions.
Sprinkle sugar over carrots and onions; cook until glazed.
Add mushrooms, glazed vegetables and potatoes to lamb mixture.
Bake, covered, for 1 hour longer or until lamb and vegetables are tender.
Pour in sherry and peas just before serving.
Salt and pepper lamb cubes; brown in hot fat evenly on all sides.
Drain fat from pan; reserve.
Reduce heat; add garlic to lamb in skillet.
Sprinkle flour over lamb and garlic; cook, stirring, until blended well.
Add 2 cups water and tomato paste to lamb mixture, blending well; bring to a boil.
Pour mixture into 3-quart casserole.
Dice 1 carrot; tie onion slices, carrot, celery leaves, bay leaf and parsley in cloth bag.
Add to casserole.
Bake, covered, at 325 degrees for 30 minutes; remove bag.
Heat reserved fat in skillet; cook mushrooms gently for 3 minutes.
Remove from skillet.
Cut remaining carrots into quarters; add to skillet with onions.
Sprinkle sugar over carrots and onions; cook until glazed.
Add mushrooms, glazed vegetables and potatoes to lamb mixture.
Bake, covered, for 1 hour longer or until lamb and vegetables are tender.
Pour in sherry and peas just before serving.
Chef
