Be the first to This hearty lamb stew is delicious with freshly baked cornbread or hot buttered biscuits.
Ingredients:
- 1 cup dried Lima beans
- 2 cups chicken broth
- 2 cups water
- 2 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 1 tablespoon plus 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt or seasoned salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried leaf thyme, crumbled
- 12 to 18 small white onions, peeled
- 3 medium red potatoes, peeled, cut in 1-inch cubes
- 6 small to medium carrots, peeled and cut in half
- 3 tablespoons flour
- 3 tablespoons cold water
Preparation:
In a saucepan cover beans with water; bring to a boil and boil for 2 minutes. Remove from heat and let stand for 1 hour; drain. In a large soup pot with a cover, brown lamb in hot oil; add beans, chicken broth, and the 2 cups of water. Add salt, pepper, and thyme. Cover and simmer for 1 1/2 hours, or until meat and beans are nearly tender. Add the onions, potatoes, and carrots. Bake at 350°, uncovered, for about 30 minutes longer, until vegetables are tender. Combine flour and cold water; stir until smooth. Stir into the stew mixture and place over low heat, cooking until thickened, stirring frequently.
Serves 6.
Serves 6.
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