Lamb Stew

Name: Lamb Stew
Ingredients: 2 lb. lamb cubes, shank, breast, neck or shoulder; 3 Tbsp. flour; 5 white potatoes, peeled and quartered; 2 onions, chopped coarse; 1/2 c. peas; 3 ripe tomatoes; 3 white turnips, peeled and quartered; 5 carrots; salt and pepper to taste; hot water; 1/2 c. flour; cooking oil

12 ingredients

18 steps

Ingredients

2 lb. lamb cubes, shank, breast, neck or shoulder
3 Tbsp. flour
5 white potatoes, peeled and quartered
2 onions, chopped coarse
1/2 c. peas
3 ripe tomatoes
3 white turnips, peeled and quartered
5 carrots
salt and pepper to taste
hot water
1/2 c. flour
cooking oil

Directions

1

Cut lamb in
2

1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well.
3

Season with salt and
4

pepper.
5

Cover
6

with
7

water
8

and
9

simmer
10

until nearly tender, about
11

1 to 1 1/2 hours.
12

Add vegetables except tomatoes and simmer
13

30
14

minutes
15

longer or until tender.
16

Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth
17

paste.
18

Add enough to the liquid to thicken slightly. Serves 5 to 7.