For the stew: cut the meat into small
hen add it into the stew when you return the meat
Combine water, lamb chops, stout beer, large onion,
Season lamb shoulder chops with salt and
otatoes, carrots and turnips to stew during the last 20 minutes
Mince lamb fat; cook in heavy Dutch
In 4-quart casserole, combine lamb, 1 1/4 cups water, soup mix and bay leaf.
Heat, covered, 7 to 8 minutes on High.
Continue cooking on power level 3 for 35 to 40 minutes.
Stir occasionally. Add carrots, heat on level 3 for 15 minutes until ingredients are done.
Stir once.
Peel and cube potatoes and add to stew.
Blend flour and remaining water.
Heat 5 minutes on High, or until thickened, stirring twice.
Serves 6.
Heat the oil in a dutch oven or heavy-bottomed pot and sear the lamb until browned. Remove from the pan. Add the onions and garlic and saute for 2 mins. Return the lamb to the pan, pour in the stock and stir in the cumin. Simmer for 1 hour.
Add the cabbage, celeriac, carrots and potatoes and cook for an additional 30 mins, or until the lamb and vegetables are tender.
Coat lamb in flour, shaking off excess.
n a bowl. Add in lamb and toss to coat, pat
ender, approximately an hour for lamb, 1 1/2 to 2
Place lamb in a large pot, cover with water, and add salt. Bring liquid to a boil and skim off any fat that comes to the surface. Reduce heat and simmer on low heat, about 30 minutes.
Mix onion and half of the potatoes into lamb mixture; cook until potatoes are soft, about 30 minutes. Break up potatoes using a wooden spoon to thicken the stew.
Stir remaining potatoes and carrots into the stew; simmer until potatoes are soft, 20 to 30 minutes. Season stew with salt and pepper; stir in parsley.
If your Lamb Shoulder has bone, then cut
In medium kettle, combine lamb and salt with boiling water. Bring to boiling.
Reduce heat; simmer, covered, for 1 hour.
Add onion, potato, turnip and carrot; bring to boiling.
Reduce heat; simmer, covered, for 20 minutes or until vegetables and lamb are tender.
In small bowl, combine flour and 1/4 cup water.
Mix to form a smooth paste.
Stir flour mixture into hot stew.
Add parsley.
Bring to boiling, stirring.
Boil until stew is thickened.
Makes 6 servings.
Sprinkle both sides of lamb cuts with half of the
In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
Preheat the oven to 400\u00b0F. Heat the oil in a Dutch oven and fry the lamb in batches over a high heat, turning, until browned. Season with salt and black pepper. Layer the lamb, onions, cabbage, carrots, celery, potatoes and parsley in the casserole. Pour in the stock, cover and cook for 1 hour 30 minutes.
If lamb or beef is in large chunks, cut into bite size pieces. Quarter the potatoes.
Cut the carrots into 2-inch sections.
In large saucepan, combine 2 1/2 cups of the broth, the tomato paste, garlic, bay leaf and pepper.
Add the pearl onions; bring the mixture to a boil over medium-high heat.
Add lamb or beef, potatoes and carrots; return to a boil.
Reduce the heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.
set to Saute function. Add lamb and cook until browned on