Here is the recipe I use for lamb stew, it's very easy and made from ingredients I normally keep on hand.
1 lb lamb stew meat (coat in flour - seasoned with your choice, I use Lawry's seasoning salt and brown in a small amount of hot fat/oil)
Add 3 cups water, 1-2 cloves minced garlic, 2 tsp salt and 1/4 tsp pepper. Cover and simmer on low for about an hour. Add 4 medium sized sliced carrots and 4 medium sized potatoes, pared and cubed, a medium chopped onion, and 1 tsp dried crushed basil (or as much as you like). Cook uncovered for about 25 minutes until the vegetables are tender. Add 10 oz. frozen peas (or 1 can peas, drained) and parsley (if desired). Cook about 5 minutes and it's done. Yummm!
I usually add a couple more cups of water when I add the vegetables.
No need to keep obnoxius rams around when there's lamb stew to be had!
Sounds yummy, Becky! Never tried Lawry's or basil in my stew and I always throw hulled barley in mine for good health. Just took lambs in yestereday to the butcher and had a bunch of stew meat made. So will have lots for lamb stew!
ReplyDeleteOh barley would be a great addition, I'll have to try that next time. The basil and the garlic are key ingredients. I always grow my own basil so I can add as much as I want. Lucky you with all that stew meat coming from your lambs!
ReplyDeleteI'm going to make it tonight! Sounds yummy!
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