Meats & Main Dishes > Lamb Recipes > Lamb Stew Casserole
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Lamb Stew Casserole
3 pounds of breast of lamb, cut into chunks
1/4 cup of cooking oil
1 teaspoon of salt
freshly ground pepper
flour for dredging
2 - 3 cups of beef stock
6 medium onions, peeled
6 medium potatoes, peeled
6 medium carrots, scraped
1 pound of peas, shelled
Dry the meat with absorbent paper. In a skillet heat oil and in it brown the meat pieces, removing them to a casserole as they brown. Season with salt and pepper and dredge well with flour from a shaker. Place in a 450ºF. oven for about 10 minutes, stirring the meat around at least once. Remove casserole from oven and reduce heat to 350ºF. Pour in enough beef stock to cover. Cover casserole and place in oven for 1 hour. Add the onions, potatoes, and carrots and cook for 1 hour longer or until ingredients are tender. Cook the peas separately in boiling, salted water for about 10 minutes. Add to casserole 5 minutes before serving time. Serves 6 |
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