Farmhouse
Lamb Irish Stew
Ingredients:
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
Preparation:
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.
Serve
immediately.
You can combine this excellent recipe with some others from our collection.
Serve 6.
Variation from Grandma’s
kitchen
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