Lamb Stew Recipe
Recipe Ingredients
3 1/2 lb lean lamb neck meat, cut in large c, ubes
2 bay leaves
10 whole black peppercorns
1 tsp dried thyme leaves
1 tbsp salt
1 clove garlic, peeled and crushed
3 cup water
3 medium carrots, peeled and thinly sliced
3 cup potatoes,cut into 1/2 cubes
6 tbsp flour
3/4 cup cold water
Recipe Preparation
1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3
cups water in a deep, 3-quart, heat-resistant, non-metallic
casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any
foam that may form. 4. Heat, covered, in Microwave Oven for an
additional 25 minutes or until lamb is almost tender. Stir
occasionally. 5. Add carrots and potatoes and heat, covered, in
Microwave Oven 20 minutes or until lamb and vegetables are tender.
Stir occasionally. 6. While lamb and vegetables are cooling, combine
the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove
bay leaves and peppercorns from stew. 8. Gradually stir flour mixture
into stew and heat 3 minutes or until sauce is thickened and smooth.
Tip: Boneless lamb may be used, however, reduce quantity of meat to 2
1/2 pounds and decrease cooking time in Step 4 to 15 minutes.
Servings: 6
Back to Meat Recipes
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Lamb Stew Recipe Index from Recipes 4U
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