Lamb Stew Recipe

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Category:	Category: Entrees

Ingredients:	Ingredients: 2 pounds shoulder of lamb (cut into 1 ½-inch cubes) 4 tablespoon vegetable oil 4 tablespoon flour Salt and pepper to taste 6 cups water to cover 3 tablespoons instant beef bouillon 18 small whole onions 3-4 large carrots (cut into large chunks) 6 large potatoes (cut into 1-inch cubes) 1 medium turnips (peeled and cut into 1-inch cubes) 1 pound fresh of frozen peas 8 ounce light cream Parsley for garnish

Directions:	Directions: Dredge lamb with flour, salt and pepper. Brown in oil on all sides. Add water to cover and beef bouillon. Simmer 1½ hours. Heat butter in skillet. Add onions, carrots and turnip. Saute until onions are light brown. Add vegetables and potatoes to the stew. Cook uncovered until turnips and potatoes are tender (30-40 minutes). Add peas 15 minutes before serving. Adjust seasoning to taste. Add cream and heat slowly until hot. Sprinkle with parsley and serve.

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Lamb Stew Recipe

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