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Heartland Lamb Stew

by Kim Sopczyk on Jul 12, 2011

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Total time
60 minutes
Course
Entree

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

  1. Preheat oven to 350° F. In an oven proof pan with cover, brown lamb cubes in oil on medium high heat.
  2. In a small bowl, combine flour, sugar, salt and pepper.
  3. Sprinkle over lamb; stir well. Stir in onion, tomatoes, garlic, rosemary, cloves and water. Add potatoes, carrots and turnips.
  4. Bake, covered, 60 minutes or until meat and vegetables are tender

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