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Course : Entree
Type of Prep : Simmer
Cuisine : U.S. Regional
Occasion : Spring, St.Patrick's Day
 
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Lamb Stew

From Diana Rattray,
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A lamb stew recipe with links to more lamb stew recipes.

INGREDIENTS:

  • 1 1/2 pounds fresh or frozen okra, thawed (about 16 to 20 ounces frozen)
  • 1/4 cup vinegar
  • 3 tablespoons olive oil
  • 2 pounds lean lamb, cut into 1-inch cubes
  • 1/2 cup chopped onions
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 large can (15 to 16 ounces) tomato sauce
  • 2 tablespoons fresh lemon juice

PREPARATION:

Trim okra and place in a bowl; pour vinegar over it and let stand for 25 minutes. Drain; rinse under cold water. Heat oil in a Dutch oven; add lamb cubes and onions. Brown lamb and onions, stirring often; sprinkle with salt and pepper. Add cumin, tomato sauce, lemon juice, and okra. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until lamb is tender. Serve lamb stew with hot cooked rice or rice pilau. Lamb stew serves 4 to 6.

More Lamb Stew Recipes
Spring Lamb Stew with Tomatoes
Lamb Stew II
Lamb Stew with Potatoes
Irish Lamb Stew Recipe
Lamb Stew III
Crockpot Lamb Stew

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