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Navajo Lamb Stew
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. Ingredients
- 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
Directions
- 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.
- Place meat in to soup kettle with water and remaining ingredients, except the herbs. Bring to a boil.
- Reduce heat and simmer uncovered for an hour. Add herbs during the last 20 minutes.
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