Prep 15 mins
Cook 3 hrs
Fit for a king!!
- 2 lbs lamb shoulder, cut into cubes
- 2 teaspoons flour
- 3 teaspoons shortening
- salt and pepper
- 1 cup chopped onion
- hot water
- 3 carrots, cut into 1 inch chunks
- 6 potatoes, cut into 1 inch chunks
- 3 tomatoes, peeled and diced
- Dredge the lamb meat in flour.
- Salt and pepper to taste.
- Heat oil in dutch oven.
- Add the lamb and cook and stir until brown.
- Add onions, Cook and stir 1 minute.
- Cover with hot water.
- Simmer for 1-1/2 hours.
- Add carrots, and potatoes.
- Cook 30 more minutes.
- Add tomatoes, cook 10 more minutes.
- Thicken the liquid if you like.
I have made this dish over and over again. At the end of cooking time, the lamb is fork tender and no single flavor is overwhelming in this stew - everything blends well. However, the first time I made it, I added 3 tablespoons of Kikkoman sauce. The second time I did it I added 1/4 cup of white wine at the start of cooking. Both strategies yielded different results and tastes but nonetheless satisfying and my family wants me to do this stew over and over again till I am old and toothless... Enjoy ! Thanks MizzNezz for sharing.
This was lovely. I replaced the water with vegetable stock, 2 tablespoons of Worcestershire sauce and 2 tablespoons of tomato sauce. Gave it a lovely rich texture. Went down very well on a cold winter night!
Family enjoyed this lamo stew and no one knew they were eating lamb. Husband refuses to eat lamb and he went back for seconds. Thanks for a good recipe.