[RecipesAndMore] Lamb Stew

[Angelique in Texas]

Lamb Stew 
1kg middle neck of Cheshire lamb
2 large onions
2 leeks
1 large carrot
1kg potatoes
1 litre lamb stock
fresh parsley 
Slice the onions, leeks, carrot and the peeled potatoes. 
Trim the Cheshire lamb, removing fat... 
Arrange half the lamb on the bottom of a large flameproof casserole,
followed by half the onions, leeks, carrots and potatoes. 
Season well and repeat with the remaining lamb, carrots, leeks, onion
and finish with the potatoes. 
Add enough vegetable or lamb stock (made with a stock cube) to just
cover the top layer of potatoes. Bring to the boil and then place in
preheated oven at 150 degrees C for about 21/2 hours. Serve hot,
garnished with fresh parsley.

There is only one happiness in life -- to love and to be loved.
*Angelique* 
  


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[RecipesAndMore] Lamb Stew

[steve doyle]

Lamb Stew

3   tablespoons  corn oil
2pounds  stewing lamb -- cut in 2 cubes
1Beef bouillon cube
2 teaspoons  salt
1Bay leaf
1/4  teaspoon  crushed dried thyme leaves
4 1/2  cups  water
6Carrots -- cut in 3 strips
12 small  white onions
1/4   cup  corn starch

In skillet heat corn oil over medium heat.

Add lamb; brown on all sides.

Add next 4 ingredients and 4 cups of the water.  Cover; bring to boil.  Reduce 
heat; simmer 1 1/2 hours.

Add carrots and onions.

Simmer 1/2 hour or until tender.

Mix corn starch and 1/2 cup water.

Stir into lamb mixture.

Bring to boil, stirring constantly; boil 1 minute.

HAPPY NEW YEAR FROM THE LR


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