Lamb Stew
Lamb Stew is an moderately easy dinner. Made with 2 lb. lamb cubes, shank, breast, neck or shoulder, 3 tbsp. flour, 5 white potatoes, peeled and quartered, 2 onions, chopped coarse and 1/2 c. peas, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cut lamb in
1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well.
Season with salt and pepper.
Simmer until nearly tender, about
1 to 1 1/2 hours.
Add vegetables except tomatoes and simmer minutes longer or until tender.
Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth paste.
Add enough to the liquid to thicken slightly. Serves 5 to 7.
π· Perfect Pairings
Complete your meal with these
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