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Lamb stew Recipe
Preparation Method:
In 2-quart casserole coat 1 pound boneless lamb shoulder cut in ½ -inch cubes with 1 envelope onion gravy mix. Micro-cook, covered, 5 minutes, stirring twice. In shaker jar combine 1 cup water; 2 tablespoons all-purpose flour; ½ teaspoon salt; ¼ teaspoon dried mint, crushed (optional); and 1/8 teaspoon garlic powder. Shake to blend. Stir into lamb. Stir in one 16-ounce can tomatoes, cut up; 3 medium carrots, sliced; and ½ cup chopped green pepper. Cook, covered, 20 minutes, stirring every 5 minutes. Stir in one 10-ounce package frozen peas. Cook, covered, 15 minutes longer, stirring after 8 minutes. Makes 4 servings.
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Posted by admin
on Dec 22nd, 2007 and filed under Meat Recipes.
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