Traveling Across
America

Lamb Stew

Home >> Recipes >> Lamb Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

2 pounds boneless lamb stew meat
flour
2 teaspoons salt
1/4 teaspoon garlic seasoning, if desired
1/8 teaspoon pepper
3 or 5 tablespoons fat
3 cups hot water
3 medium size potatoes
3 medium size carrots
12 small white onions
1/2 cup sliced celery
2 cups cooked or canned peas

Directions:

Dredge meat in flour and brown in hot fat in a heavy saucepan over moderate heat. Add seasonings and water, cover and cook over low heat at simmering temperature about 30 minutes. Add quartered potatoes, carrot and onions and continue to cook, covered, for about 45 minutes, or until the meat and vegetables are tender.

Add celery and pea (cooked separately). heat only to serving temperature. Remove meat and vegetables to a warm serving dish, thicken the remaining liquid with a thin flour and water paste, adjust seasonings and pour over the meat and vegetables. Serve at once.

Makes 6 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.