Thursday, October 3, 2013

Sweet Lamb Stew!

Sweet lamb chops stew (4-quarters)!  Yummy in the tummy!  
Recipe below!

4 Lamb chump chops (can use 4-quarter or neck chops to equal amount), 3 large brown onions chopped, 1 teaspoon of raw sugar, 1/2 cup tomato sauce, 2 teaspoons vinegar.  
Use a heavy based fry pan add a tablespoon of oil and brown meat in small batches so it doesn't 'stew'.  When meat is browned cook the onions in the same pan until soft .  Put meat and onions aside.  Make a gravy in the same pan using the browning and juices.  To make gravy add one heaped tablespoon of flour and mix to paste with juices and remaining oils and any lamb fats. Slowly add one cup of water and blend well to avoid lumps.  Cook until simmering and allow to thicken.  If it seems very thick add another 1/4 to 1/2 cup water then add sugar, tomato sauce and vinegar and mix well.  Return meat and onions to same pan and bring to a very low simmer with lid off.    Slow cook until the lamb is falling off the bone - about one and 1/2 hours.  You can allow stew to continue cooking to thicken and reduce the sauce.  Serve with steamed vegetables - potato, carrot etc.  You can add the cooked vegetables to the stew for the last 20 minutes to warm through.  Serve with peas, spinach, broccoli or your favorite greens.

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