Lamb Stew

Name: Lamb Stew
Ingredients: 2 lbs boneless leg of lamb; 2 tablespoons flour; 3 tablespoons oil; 2 medium onions, chopped; 2 garlic cloves, crushed; 2 cinnamon sticks; 2 red bell peppers, seeded and chopped; 1 tablespoon ground ginger; 1/3 cup pearl barley; 3 3/4 cups lamb or 3 3/4 cups beef stock; 2 tablespoons Worcestershire sauce; 1 orange, juice and rind of, grated; 1 lb potato, peeled and coarsely chopped; 1 1/4 lbs rutabagas, peeled and coarsely chopped; salt (to taste); pepper (to taste)

16 ingredients

11 steps

Ingredients

2 lbs boneless leg of lamb
2 tablespoons flour
3 tablespoons oil
2 medium onions, chopped
2 garlic cloves, crushed
2 cinnamon sticks
2 red bell peppers, seeded and chopped
1 tablespoon ground ginger
1/3 cup pearl barley
3 3/4 cups lamb or 3 3/4 cups beef stock
2 tablespoons Worcestershire sauce
1 orange, juice and rind of, grated
1 lb potato, peeled and coarsely chopped
1 1/4 lbs rutabagas, peeled and coarsely chopped
salt (to taste)
pepper (to taste)

Directions

1

Preheat the oven to 350°F.
2

Trim any fat from meat and cut into large cubes.
3

Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
4

Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
5

Remove with a slotted spoon and drain.
6

Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
7

Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
8

Add any remaining flour to the pan and cook 1 minute.
9

Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
10

Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
11

Check the seasoning before serving, and adjust if necessary.