LAMB STEW

Lamb Stew image

Provided by PalatablePastime

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

Previous Next

2 lbs boneless leg of lamb
2 tablespoons flour
3 tablespoons oil
2 medium onions, chopped
2 garlic cloves, crushed
2 cinnamon sticks
2 red bell peppers, seeded and chopped
1 tablespoon ground ginger
1/3 cup pearl barley
3 3/4 cups lamb or 3 3/4 cups beef stock
2 tablespoons Worcestershire sauce
1 orange, juice and rind of, grated
1 lb potato, peeled and coarsely chopped
1 1/4 lbs rutabagas, peeled and coarsely chopped
salt (to taste)
pepper (to taste)

Steps:

Preheat the oven to 350°F.
Trim any fat from meat and cut into large cubes.
Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
Remove with a slotted spoon and drain.
Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
Add any remaining flour to the pan and cook 1 minute.
Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
Check the seasoning before serving, and adjust if necessary.