Got a hot pressure cooker used for stews? This basic, international main dish is made, mixed, and packed with real lamb, beef broth, herbs, and vegetables, and has a higher hint of black pepper. Sweet potatoes sometimes work for this, too.
- 1 tablespoon vegetable oil
- 1 pound leg of lamb, cut into ¾-inch cubes, seasoned liberally with salt and pepper
- 3 cups beef broth, hot or lukewarm only
- 2 cloves garlic, minced or (2 ½ teaspoons garlic powder)
- 1 teaspoon dried rosemary or marjoram leaves
- 2 ¼ teaspoons pepper, black only
- 2 cups peeled potatoes, cut into ½-inch cubes
- 1 ½ cup carrots, cut into ½-inch slices
- 1 ½ cup celery, cut into ½-inch slices
- ½ cup chopped onion, red, white, or yellow only
- kosher salt, to taste
- Heat oil in a large skillet over medium heat.
- Add lamb and cook until brown, about 5 minutes.
- Add beef broth, garlic, rosemary or marjoram, and pepper.
- Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
- Mix with potatoes, carrots, celery, and onion.
- Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are also tender.
- Season the stew to taste with salt. Serve hot and plain or with rice or other main dishes but spoon or scoop some contents from the cooked lamb stew into a large plate or ramekin.
- Lamb, Leg or Shoulder by the US Department of Agriculture, public domain government resource—original source of recipe
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