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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pot of Gold Lamb stew Recipe

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This recipe for Pot of Gold Lamb stew is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. of Leg of lamb cut into 1-inch cubes (beef may be used)
1/2 c. flour
1 T. Olive oil
1 medium onion, coarsely chopped
3 1/2 c. broth
1 c. apple juice or cider
1 small can tomato paste
1 heaping teaspoon chopped garlic
1 3- sprig fresh rosemary or 1 tsp. dried
1 tsp. dried mint flakes
1 tsp. salt
1/2 tsp. pepper
3 c. sliced or baby carrots
1 box of frozen green peas
Directions:
Directions:
Heat olive oil in a nonstick covered pot over medium, heat. Roll pieces of meat in the flour which you have placed on a plate. Cook the meat in the hot oil, stirring occasionally, until browned on all sides. Add onion and continue to cook and stir for about three minutes. Add broth, apple juice, tomato paste and spices. Stir and bring to a simmer. Add the carrots. Cover the pot and cook over medium-low heat for one hour. Stir in the peas. Heat for about 3 minutes. You don't want to overcook the peas as they will lose their bright green color and good flavor, so stir the peas in just before you are ready to serve. Serve with mashed potatoes. Makes about six servings.

 

 

 

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