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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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An easy meal that cooks itself... fruit fragrant and moist! Ingredients:
4 lbs boneless lamb shoulder |
1/2 cup flour |
salt and pepper |
3 tablespoons olive oil |
1 cup bouillon |
1 cup chopped celery |
2 medium onions, chopped |
1 green pepper, chopped |
1 orange, peeled and sliced |
1 apple, peeled,cored and quartered |
1/2 cup apricot brandy |
Directions:
1. Cut meat into 2-inch cubes.
2. Mix flour with salt and pepper and coat cubes.
3. Heat oil in Dutch oven and brown meat on all sides.
4. Add bouillon and bring to boil.
5. Reduce heat and add all other ingredients, except brandy.
6. Simmer covered for 1& 3/4 hours, stirring occasionally.
7. One half hour before stew is done, add brandy.
8. If too juicy, increase heat slightly.
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