Lamb Stew

Name: Lamb Stew
Ingredients: 4 lbs lamb, cut in small cubes; 1 cup celery, large diced; 1 cup carrot, large diced; 1 cup parsnip, large diced; 1 cup onion, large diced; 12 cup turnip, large diced; 12 cup potato, large diced; 1 cup tomato juice; 2 cloves garlic, crushed; 12 cup brown sugar; chopped fresh rosemary leaf; chopped fresh thyme leave; salt and pepper; coriander; cardamom; 2 fluid ounces extra virgin olive oil; 2 ounces bisto gravy mix (cornstarch may be substituted); 2 fluid ounces water

18 ingredients

6 steps

Ingredients

4 lbs lamb, cut in small cubes
1 cup celery, large diced
1 cup carrot, large diced
1 cup parsnip, large diced
1 cup onion, large diced
12 cup turnip, large diced
12 cup potato, large diced
1 cup tomato juice
2 cloves garlic, crushed
12 cup brown sugar
chopped fresh rosemary leaf
chopped fresh thyme leave
salt and pepper
coriander
cardamom
2 fluid ounces extra virgin olive oil
2 ounces bisto gravy mix (cornstarch may be substituted)
2 fluid ounces water

Directions

1

Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown.
2

When lamb is about halfway cooked, add the brown sugar and tomato juice.
3

Turn heat to medium and add the vegetables and garlic.
4

Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened.
5

At this point stir in the fresh herbs and dry spices.
6

Emulsify the Bisto in about two ounces of water and stir it into the stew evenly.