| |
Hearty Lamb Stew
| 3 lbs |
New Zealand Spring Lamb Shoulder, Cubed |
1.5 kg |
| |
Salt and Pepper |
|
| 1/2 cup |
Flour |
50 ml |
| 1/2 cup |
Vegetable Oil |
50 ml |
| 2-1/2 cups |
Beef Stock |
625 ml |
| 1 |
Head Garlic, separated into peeled cloves |
1 |
| 1 |
Sweet Red Pepper, diced |
1 |
| 1 tsp |
Dried Rosemary, Small Onions and Potatoes, Rutbaga or Carrots cut into pieces |
5 ml |
| 1 cup |
Green Peas |
250 ml |
Dust lamb with salt, pepper and flour. Brown in batches in oil. Add broth and bring to boil; return meat and juices with garlic, red pepper and rosemary. Simmer, covered, 45 minutes, stirring occasionally. Add root vegetables and simmer another 40 minutes, adding peas for last 5 minutes. Taste and adjust seasonings.
Yield: 6 servings
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