Farmhouse Lamb Irish Stew
2 ½ to 3 pounds boneless lamb shoulder
½ cup all-purpose flour
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ cup vegetable oil
1 ¾ cups chicken broth
1 teaspoon steak sauce
1 teaspoon curry powder
6 new red potatoes, unpeeled, scrubbed, quartered
1 onion, quartered, halved
2 large carrots, sliced
1 clove garlic, chopped
1 (9-ounce) package frozen peas
Preheat the oven to 350ºF.
Cut lamb into 1/2-inch cubes.
Combine flour, salt and black pepper in a shallow bowl and mix well.
Coat lamb with flour mixture.
Heat vegetable oil in a large Dutch oven over medium-high heat.
Cook lamb in hot oil until browned on all sides, about 4 minutes.
Add the chicken broth, steak sauce and curry powder and mix well.
Bake for 40 minutes.
Combine potatoes, onion, carrots and garlic with enough water to cover in a large saucepan.
Cook over medium heat until vegetables are tender, about 22 minutes.
Add vegetables to lamb mixture in Dutch oven.
Cook over medium heat for 10 minutes.
Add the peas. Cook until peas are heated through, about 5 minutes.
You can combine this excellent recipe with some others from our collection.
Variation from Grandma’s kitchen