Lamb Stew

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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F.
  • Trim any fat from meat and cut into large cubes.
  • Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
  • Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
  • Remove with a slotted spoon and drain.
  • Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
  • Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
  • Add any remaining flour to the pan and cook 1 minute.
  • Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
  • Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
  • Check the seasoning before serving, and adjust if necessary.
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