• Navajo Lamb Stew

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    by Ann Cook
    11 recipes
    I had this visiting a friend a few years ago who lives down in Arizona. I wanted a bit more salt and flavor so added rosemary, thyme and bullion.


    • 1 lb lamb shoulder meat; cubed
    • 2 tbs flour
    • 1 tsp salt
    • 1/8 tsp black pepper
    • 1 clove garlic; crushed
    • 1 tbs olive oil
    • 4 c water
    • 1 chicken bouillon cube
    • 1 c chopped potatoes
    • 1 c sliced onion
    • 1 c sliced carrots
    • 1/2 celery; diced
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme


    1. Toss the meat cubes with the flour and season with salt and pepper. In a skilet brown meat with garlic in the olive oil for several minutes.
    2. Place meat in to soup kettle with water and remaining ingredients, except the herbs. Bring to a boil.
    3. Reduce heat and simmer uncovered for an hour. Add herbs during the last 20 minutes.

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