Heartland Lamb Stew
by Kim Sopczyk on Jul 12, 2011
Source: www.americanlamb.com/recipes
- Total time
- 60 minutes
- Course
- Entree
Tags
Ingredients
- 1-1 1/2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 medium onions, quartered
- 1 (16-ounce) can whole tomatoes in juice, cut in halves or quarters
- 2 cloves garlic, chopped
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon ground cloves
- 2 cups water
- 6 medium potatoes, quartered
- 3 carrots, cut in thick slices
- 6 medium turnips, peeled and quartered
Instructions
-
Preheat oven to 350° F. In an oven proof pan with cover, brown lamb cubes in oil on medium high heat.
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In a small bowl, combine flour, sugar, salt and pepper.
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Sprinkle over lamb; stir well. Stir in onion, tomatoes, garlic, rosemary, cloves and water. Add potatoes, carrots and turnips.
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Bake, covered, 60 minutes or until meat and vegetables are tender