Chunky Lamb Stew recipe
Canned stew has absolutely nothing on this amazingly rich, hearty (and deceptively easy) lamb version.
Ingredients:
1 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, chopped
2 large celery stalks, chopped
3 large potatoes, chopped
3 medium turnips, peeled, chopped
1 (15-ounce) can stewed tomatoes
1 (15-ounce) can beef broth
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon sea salt
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
1 tablespoon chopped fresh parsley
1 (10-ounce) bag frozen green peas
Directions:
1) Heat oil in a large pot over medium-high. Add lamb and brown on all sides, about 8 minutes. Remove from heat; set aside. Add onion, carrots, and celery to pot; cook until softened, about 5 minutes, stirring occasionally.
2) Add potatoes, turnips, tomatoes, broth, soy sauce, sugar, salt, and reserved lamb to pot. Bring to a boil over high heat; reduce to a simmer and cook until meat is tender, about 45 minutes.
3) In a small bowl, whisk flour zest, and parsley with ¼ cup water. Add to lamb mixture, along with peas. Stir well to mix. Cook until peas are warm, about 10 minutes. Serve.
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Reviews and Comments:
This recipe is very good. I added garlic, crushed habanero peppers, cilantro and a splash of cabernet sauvignon red wine and I served it with naan bread. I would put less lemon zest next time. Simply delicious!
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