Description Edit

Lamb and Vegetable Stew

Lamb and Vegetable Stew

Chockful of tender Lamb, this hearty stew is a delicious departure from the standard Beef version. Lamb stew meat is tasty, inexpensive and underused—at least on this side of the Atlantic.

Ingredients Edit

Directions Edit

  1. Combine bake mix, salt and pepper in a shallow bowl.
  2. Dredge lamb pieces in mixture.
  3. In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat.
  4. Brown lamb in batches; transfer to a plate.
  5. Add garlic and oregano to dutch oven and cook, stirring, for 1 minute.
  6. Return lamb and accumulated juices to dutch oven.
  7. Add tomatoes, water, vinegar and sugar substitute.
  8. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes.
  9. Add green beans and squash to Dutch oven; mix well.
  10. Cook, partially covered, until vegetables are tender, 15 minutes.
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