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Rate Lamb Stew
Avg. rating 5 from 2 votes.
Category: Soups & Broths
Recipe Created By: Cindy Belsky
3 Tbsp oil or drippings
lamb cut into 1 inch pieces
1 med onion, chopped
1 to 3 cloves garlic, pressed
2 3/4 Tbsp flour or matzo cake meal
2 to 3 cups broth, chicken or vegetable
1/2 cup dry white wine
2 Tbsp lemon juice
1 1/2 tsp salt
1/4 tsp dried marjoram
1/4 tsp dried rosemary
to taste pepper
1 bay leaf
4-8 red potatoes, with skin on
2 to 3 handfuls baby carrots, whole
If using fresh lamb, brown in Dutch oven with oil or drippings. Remove lamb and set aside.
Saute onions and garlic in oil and drippings, until onions are tender. Return lamb (add leftover lamb) to Dutch oven and sprinkle with flour. Stir well.
Stir in broth and other items except vegetables. Bring to a boil, cover, reduce heat and simmer for 30 minutes. Add vegetables. If needed, add additional broth to cover vegetables. Cover Dutch oven and simmer 20-30 minutes or until vegetables are tender. Remove bay leaf and serve.
I used Imagine Foods' No-Chicken Broth, but any safe broth should work.
I served it over Quinoa that was left over from the day before. But I bet it would be great with barley in it, or over noodles.
Other ideas to add as vegetables: pearl onions, turnips, celery, peas (add peas in last 5 minutes only).
If the stew liquid is too thin, thicken it with a mixture of 1 Tbsp water and 1 Tbsp thickening agent (cornstarch, flour, potato starch). Heat to a boil.
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