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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 8 |
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A hearty stew that tastes great and will stick to your ribs! Ingredients:
8 (4 ounce) lamb shoulder blade chops |
4 carrots, coarsely chopped |
4 onions, coarsely chopped |
6 potatoes, coarsely chopped |
1 pinch salt |
1/4 teaspoon cracked black pepper |
4 cups vegetable broth |
water, or amount to cover |
3 bay leaves |
1 (14 ounce) bag dry split yellow peas |
Directions:
1. Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
2. Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3. Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.
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