Healthy Lamb Stew Recipe
I am in love with this Lamb Stew recipe as it brings such rave comments everytime I make it. The Lamb Stew holds a high place in the European cuisine. Get all set to serve Lamb Stew as a Side Dish today. If you like this recipe of Lamb Stew, please share on Facebook.
Ingredients
2 pounds shoulder of lamb, cut into 1 1/2 inch cubes
5 tablespoons butter
3 tablespoons flour
6 cups water
Salt and freshly ground black pepper to taste
2 tomatoes, peeled and diced
18 small whole white onions, peeled
6 small whole carrots, scraped, or 3 large carrots, scraped and cut into quarters
1 medium turnip, peeled and cut into 1 inch cubes
18 small potatoes, peeled, or 6 medium potatoes, cut up
1 pound freshly shelled peas
2 teaspoons chopped parsley
Directions
1. Brown the meat on all sides in three tablespoons of the butter in a hot skillet. Transfer to a Dutch oven or heavy kettle.
2. Sprinkle the lamb with flour and add the water, salt, pepper and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer one and one-half hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and saute until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, thirty to forty minutes. Twenty minutes before the potatoes are done, add the peas.
2. Sprinkle the lamb with flour and add the water, salt, pepper and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer one and one-half hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and saute until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, thirty to forty minutes. Twenty minutes before the potatoes are done, add the peas.
