Lamb Stew Recipe
Would you like to try a highly appreciated Lamb Stew recipe? This Lamb Stew is so tasty that I cannot resist serving it as an Appetizer often. Tell me how you enjoyed my Lamb Stew. Feedback helps to keep me going and experimenting more.
Ingredients
2 1/2 to 3 pounds boneless lamb shoulder, cut in 1 1/2 -inch chunks
2 medium-sized onions, peeled
1 teaspoon paprika
6 medium-sized tomatoes, peeled
1 medium-sized green pepper, slivered
1 stalk celery, chopped
2 tablespoons chopped parsley
1 1/2 teaspoons salt
Dash pepper
1/2 cup water
2 packages (10 oz. each) frozen cut green beans, thawed
Directions
Trim fat and outer skin from the meat.
Melt some of the fat in a deep pan, and brown the meat in it.
Chop one of the onions and cook it with the meat until soft.
Drain off the fat, stir in paprika, and cook for about 5 minutes more.
Add the remaining whole onion, tomatoes, green pepper, celery, parsley, salt, pepper, and water; cover, bring to a boil, and then reduce heat so mixture simmers.
Remove cover and continue cooking, stirring occasionally, for about 1 hour or until lamb is nearly tender and sauce is reduced and thickened.
Add the beans, cover again, and simmer the stew for about 30 minutes longer or until both the meat and beans are tender.
Melt some of the fat in a deep pan, and brown the meat in it.
Chop one of the onions and cook it with the meat until soft.
Drain off the fat, stir in paprika, and cook for about 5 minutes more.
Add the remaining whole onion, tomatoes, green pepper, celery, parsley, salt, pepper, and water; cover, bring to a boil, and then reduce heat so mixture simmers.
Remove cover and continue cooking, stirring occasionally, for about 1 hour or until lamb is nearly tender and sauce is reduced and thickened.
Add the beans, cover again, and simmer the stew for about 30 minutes longer or until both the meat and beans are tender.
