Cook Time: 1 hour, 20 minutes
Ingredients:
- 1 pound lamb shoulder chops
- 2 medium potatoes, quartered
- 3 small carrots, cut in 2-inch pieces
- 1 medium onion, quartered
- 2 ribs celery, cut in 1/2 inch pieces
- 1 small green bell pepper, cut in 1/2 inch strips
- 1/2 cup diced rutabaga, optional
- 1 1/4 teaspoons salt
- dash pepper
- 3 tablespoons cold water blended with 1 1/2 tablespoons flour
- 2 tablespoons chopped parsley
Preparation:
Trim fat from lamb chops then cut meat in 1-inch pieces. Place chops and bones in a stock pot or Dutch oven; barely cover with about 1 1/4 cups water. Cover pan and simmer for 45 minutes (do not boil). Add potato, carrots, celery, green pepper, rutabaga, salt, and pepper. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender. Remove bones. Remove from heat; stir in the flour and water mixture. Return to heat. Cook, stirring, until stew is thickened. Add parsley and taste and adjust seasonings.Lamb stew serves 4.
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