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August 12, 2011

Farmhouse Lamb Stew

Hearty Meat Dishes

Prep time:

22 minutes

Cooking time::

1 hour 21 minutes

“Many of Grandma’s great lamb recipes came from her relatives in Colorado, which is lamb country.”

Many of Grandma’s great lamb recipes came from her relatives in Colorado, which is lamb country.

Ingredients

Serves 6

2 1/2 to 3 pounds boneless lamb shoulder
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 3/4 cups chicken broth
1 teaspoon steak sauce
1 teaspoon curry powder
6 new red potatoes, scrubbed, quartered
1 onion, quartered, halved
2 large carrots, sliced
1 clove garlic, chopped
1 (9-ounce) package frozen peas

Directions

1
Preheat the oven to 350ºF.
2
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.
3
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.
4
Add the chicken broth, steak sauce and curry powder and mix well. Bake for 40 minutes.
5
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.
6
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.

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Grandma's Secret Tip

Grandma's Secret Tip

To change the flavor of this stew for people who didn