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Lamb Stew
INGREDIENTS
2 large Celery stalks, chopped.
1 large Onion,
chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium
Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of
Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½
teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All
Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of
chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1
packet of Frozen Peas(10 oz.).
Instructions
Cut carrots diagonally into 3/4" chunks. Peel
and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the
lamb.
In 5 quart. Dutch oven over a med-high heat, cook the lamb
in a small amount of hot oil, sprinkled with salt, until lamb is browned
on all sides. With a slotted spoon, remove lamb to bowl.
Cook the
celery and onion in the remaining juices until lightly browned. Return
lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1
cup water. Over a high heat, bring to the boil. Reduce heat to low;
cover and simmer 25 minutes.
After the lamb has cooked 25 min., add the
potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high
heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or
until meat and vegetables are tender.
In cup mix the flour and 2 tbs.
water until mixed. Stir the flour mixture into meat and vegetables; cook
over med-high heat until mixture boils and thickens. Stir in the peas;
heat through. Sprinkle with lemon peel and chopped parsley to serve.
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