Farmhouse Lamb Stew

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Ingredients

• 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.