Lamb Stew Recipe
Ingredients
| Boneless lamb - 3 pounds | ||
| Small white onions - 16 | ||
| Salt | 1 Teaspoon (Special oil - 3 tablespoons) | |
| Black pepper | 1/2 Teaspoon (Special oil - 3 tablespoons) | |
| Ground allspice - Dash | ||
| Bay leaf | 1 (Special oil - 3 tablespoons) | |
| Beef broth | 1/2 Cup (16 tbs) (Special oil - 3 tablespoons) | |
| Potatoes | 2 Cup (16 tbs), peeled (Special oil - 3 tablespoons) | |
| Shelled green peas - 2 cups or | ||
| Frozen green peas package | 1 , thawed (Special oil - 3 tablespoons) | |
Directions
GETTING READY
1 Cut the lamb into 1-1/2-inch cubes.
MAKING
2 In a Dutch oven, heat oil and add the lamb.
3 Cook the lamb until browned on all sides.
4 Add in the onions and continue browning.
5 Add salt, pepper, and allspice for seasoning.
6 Stir in the bay leaf and beef broth.
7 Cook covered on low heat for 45 minutes.
8 Add in the potatoes and peas, cover again and cook or another 23 minutes.
SERVING
9 Serve hot with your favorite bread or rice.
1 Cut the lamb into 1-1/2-inch cubes.
MAKING
2 In a Dutch oven, heat oil and add the lamb.
3 Cook the lamb until browned on all sides.
4 Add in the onions and continue browning.
5 Add salt, pepper, and allspice for seasoning.
6 Stir in the bay leaf and beef broth.
7 Cook covered on low heat for 45 minutes.
8 Add in the potatoes and peas, cover again and cook or another 23 minutes.
SERVING
9 Serve hot with your favorite bread or rice.
Chef
