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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 to 3 1/2 pounds boneless lamb |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
3 cups water |
3 potatoes, peeled and cubed |
2 onions, coarsely chopped |
3 chicken-flavored bouillon cubes |
1 bay leaf, crushed |
1/4 teaspoon ground allspice |
1/4 teaspoon garlic salt |
1 ( 10-ounce) package frozen english peas, thawed |
Directions:
1. Remove fell (tissue-like covering) from lamb; cut meat into 1 1/2-inch cubes. Combine lamb, salt, pepper, and water in a large Dutch oven. Bring to a boil and cover; reduce heat and simmer 20 minutes.
2. Add remaining ingredients except peas; cover and simmer 1 hour or until potatoes are tender. Add peas, stirring gently; cook until thoroughly heated. Remove bay leaf before serving.
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