Lamb Stew with Caraway Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Lamb - 1 1/2 pounds boneless, cut in 1-inch cubes | ||
| Flour | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Water to cover | ||
| Caraway seeds | 1 Teaspoon | |
| Potatoes - 4 medium, peeled and cut in large cubes | ||
| Onions | 8 Small, peeled | |
| Carrots - 4 to 6, cut in thick slices | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a skillet heat oil and brown lamb cubes well on all sides.
2. Sprinkle with flour, salt, pepper and garlic, stirring well to coat lamb and cover meats with wine and water.
3. Sprinkle with caraway seeds, cover and simmer for 1 hour, adding more water if necessary.
4. Add potatoes, onions and carrots, cover tightly and cook slowly until lamb is tender, about 30 minutes.
SERVING
5. Sprinkle with chopped parsley and serve.
1. In a skillet heat oil and brown lamb cubes well on all sides.
2. Sprinkle with flour, salt, pepper and garlic, stirring well to coat lamb and cover meats with wine and water.
3. Sprinkle with caraway seeds, cover and simmer for 1 hour, adding more water if necessary.
4. Add potatoes, onions and carrots, cover tightly and cook slowly until lamb is tender, about 30 minutes.
SERVING
5. Sprinkle with chopped parsley and serve.
Chef
