Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is from Cooking Light. Posting for ZWT3. Ireland.

Ingredients Nutrition

Directions

  1. Trim fat from lamb, and cut lamb into 2-inch cubes.
  2. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
  3. Drain lamb, discarding marinade. Pat lamb dry with paper towels.
  4. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat.
  5. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned.
  6. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat.
  7. Repeat the procedure with 1 tablespoon oil and lamb.
  8. Heat pan coated with cooking spray over medium heat.
  9. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon).
  10. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender.
  11. Add potato and carrot; bring to a boil.
  12. Cover, reduce heat, and simmer 15 minutes.
  13. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.

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