Chunky lamb stew Recipe

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Chunky lamb stew

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Entrees, Ethnic, Lamb & Mutton, Meats, Soups & Stews	Rating:	0
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Ingredients:

2	large	Celery stalks, chopped
1	large	Onion, chopped
3		Carrots, med. size
3	large	Potatoes
3		Turnips, med. size
1	lbs	Lean lamb for stew, 1" cubes
1	tbsp	Veg. oil
1/2	tsp	Salt
1	can	Stewed tomatoes (14 oz.)
1	can	Beef broth
1	tbsp	Soy sauce
1	tsp	Sugar
3/4	tsp	Gravy master or similar
2	tbsp	A.P. flour
1	pack	Peas, frozen (10 oz.)
2	tbsp	Lemon peel, grated
1	tbsp	Parsley, chopped

Procedures:

1	Cut carrots diagonally into ? chunks.
2	Peel and cut potatoes and turnips into 1 ? chunks.
3	Trim any fat from lamb.
4	In 5 qt. dutch oven over med-high heat, in hot oil, cook lamb, sprinkled with salt, until lamb is browned on all sides.
5	With slotted spoon, remove lamb to bowl.
6	In drippings remaining in dutch oven over med-high heat, cook celery and onion until lightly browned.
7	Return lamb to dutch oven; stirin stewed tomatoes, beef broth, and 1 cup water.
8	Over high heat, heat to boiling.
9	Reduce heat to low; cover and simmer 25 minutes.
10	After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy sauce, sugar and gravy master; over high heat, heat to boiling.
11	Reduce heat to low; cover and simmer 20 min. longer or until meat and vegetables are fork-tender.
12	In cup, with fork, mix flour and 2 tbs.
13	Water until blended.
14	Stir flour mixture into meat mixture; cook over med-high heat until mixture boils and thichens slightly.
15	Stir in peas; heat through.
16	Sprinkle with lemon peel and chopped parsley to serve.
17	Yield: 6 main-dish servings nutritional information per serving: 330 calories, 7g fat, 49mg cholesterol, 935mg sodium.
18	Calories from fat: 19%