| | English Harvest Lamb Stew 4 pounds of lamb neck slices
2 tablespoons of salad oil
one 13 3/4 ounce can of chicken broth
2 teaspoons of salt
1/4 teaspoon of pepper
2 teaspoons of oregano leaves
1/2 teaspoon of thyme leaves
1/2 teaspoon of nutmeg
1 clove garlic, minced
2 cups of diced white turnips
1 cup of sliced carrots
12 small white carrots
1 medium green pepper, cut in 1 inch strips
2 tablespoons of flour
one 8 ounce can of whole kernel corn
Chopped chives to taste RecipesFromScratch.com8/25/06 |
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Brown the lamb in hot oil in a Dutch oven, then pour off the fat. Add the broth, 2 cups of water and seasonings an bring to a boil. Cover and simmer for about 1 hour or until the lamb is tender. Skim off the fat from the broth. Add the turnips, carrots, onions, and green peppers, then cook, covered for about 20 minutes or until the vegetables are almost tender. Blend the flour with 1/4 cup of water and add the corn and flour mixture to the stew. Cook, uncovered, for about 10 minutes longer, or until heated through, stirring frequently. Sprinkle with chives before serving.
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