This is a print preview of "Navajo Lamb Stew" recipe.

Navajo Lamb Stew Recipe
by Ann Cook

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.

Rating: 3.5/5
Avg. 3.5/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Goes Well With: cornbread, sweet potato bread, brown bread, fry bread, green salad

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

  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.