My recipes
 
HOME  |  CONTACT US
 

Lamb Stew

1-1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt,
pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat
in frying pan with bacon fat. Put meat into stock pot-leave 1/4 cup of fat
in frying pan. Add the garlic and yellow onion and saute till onion begins
to become golden. Deglaze frying pan with 1/2 cup water and add the
garlic-onion mixture to the stock pot with bacon pieces, beef stock and
sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining
ingredients to pot and simmer covered for 20 minutes until vegetables are
tender.





   

 

Special Foods

Baby Recipes Hearty Diabetic Beauty Low Calorie

Other Services

  Disclaimer