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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This hearty stew is chock-full of tender lamb chunks and lots of vegetables, relates Michelle Wise of Spring Mills, Pennsylvania. Sometimes, I prepare this recipe in my slow cooker. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
3 pounds boneless lamb, cut into 3-inch pieces |
2 tablespoons canola oil |
1 can (28 ounces) diced tomatoes, undrained |
1 medium onion, cut into eighths |
1 tablespoon dried parsley flakes |
2 teaspoons dried rosemary, crushed |
1/4 teaspoon garlic powder |
4 large carrots, cut into 1/2-inch pieces |
4 medium potatoes, peeled and cut into 1-inch pieces |
1 package (10 ounces) frozen peas |
1 can (4 ounces) mushroom stems and pieces, drained |
Directions:
1. In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
2. Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired. Yield: 10-12 servings.
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