Ingredients
2 large celery stalks, chopped
1 large onion, chopped
3 carrots, med. size
3 large potatoes
3 turnips, med. size
1 lb lean lamb for stew, 1 cubes
1 tbsp veg. oil
1/2 tsp salt
1 can stewed tomatoes (14 oz.)
1 can beef broth
1 tbsp soy sauce
1 tsp sugar
3/4 tsp gravy master or similar
2 tbsp a.p. flour
1 package peas, frozen (10 oz.)
2 tbsp lemon peel, grated
1 tbsp parsley, chopped
Directions
Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and
turnips into 1 1/2" chunks. Trim any fat from lamb.
In 5 qt. Dutch oven over med-high heat, in hot oil, cook lamb,
sprinkled with salt, until lamb is browned on all sides. With slotted
spoon, remove lamb to bowl.
In drippings remaining in Dutch oven over med-high heat, cook
celery and onion until lightly browned. Return lamb to Dutch oven;
stirin stewed tomatoes, beef broth, and 1 cup water. Over high heat,
heat to boiling. Reduce heat to low; cover and simmer 25 minutes.
After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy
sauce, sugar and Gravy master; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 min. longer or until meat and
vegetables are fork-tender.
In cup, with fork, mix flour and 2 tbs. water until blended. Stir
flour mixture into meat mixture; cook over med-high heat until
mixture boils and thichens slightly. Stir in peas; heat through.
Sprinkle with lemon peel and chopped parsley to serve.
Yield: 6 main-dish servings
Nutritional information per serving: 330 calories, 7g fat, 49mg
cholesterol, 935mg sodium. Calories from fat: 19%.
Servings: 6 servings
Chunky Lamb Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Lamb; Meat; Soup; Stew
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, at least as far as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius tells us how the Roman cooks were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example basil, fennel and asafoetida. Closer to modern times, we find two interesting books from the 1300s - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that we all know today, but rather recipes for the types of meals prepared by the cooks of the rich and powerful. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an outbreak in publications on food, the majority of which still exist in private libraries. By the arrival of the 1900s, cookbooks were in high demand, due to higher levels of literacy, more free time and a general increase in wealth. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chunky Lamb Stew recipe.
