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 feasible to trace the history of recipes back into ancient history, in fact as far back as the early Egyptians, and possibly even further. Having said that, sadly, these early cookbooks were just very simple hieroglyphic recipes for meal preparation.
As we move into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman cooks made use of a wide range of herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and spices led to a torrent in publications on food, many of which are now in academic collections. By the advent of the 1900s, cooking publications were greatly in demand due to better eduction, more free time and being a little richer. |
We hope you enjoy this Chunky Lamb Stew recipe.
