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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Minta traditional partner with lambgets a special twist in this recipe's unique pastry crust.Vera Reid, Laramie, Wyoming Ingredients:
mint crust: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup shortening |
1/4 cup minced fresh mint |
2 to 3 tablespoons cold water |
filling: |
1 pound lamb stew meat, cut into 1-inch cubes |
2 tablespoons shortening |
1 teaspoon salt |
1/2 teaspoon pepper |
1-1/4 cups water, divided |
1 cup sliced fresh mushrooms |
2 cups fresh or frozen peas |
3 medium carrots, sliced |
8 pearl onions |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add mint. Add water, 1 tablespoon at a time, until mixture can be formed into a ball. On a lightly floured surface, roll dough to fit a 9-in. pie plate. Bake at 425° for 12 minutes; set aside.
2. In a large skillet, brown lamb in shortening; sprinkle with salt and pepper. Add 1 cup of water and mushrooms; cover and simmer for 45-60 minutes or until meat is tender.
3. Meanwhile, place peas, carrots and onions in a large saucepan; cover with water. Cover and cook until tender; drain. Spoon into the crust. Using a slotted spoon, remove lamb and mushrooms from skillet and place over vegetable. Combine flour and remaining water until smooth; stir into pan drippings. Cook and stir until thick and bubbly. Pour over lamb mixture. Serve with a spoon. Yield: 6-8 servings.
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