LAMB STEW... 1963 RECIPE

Lamb Stew... 1963 recipe image

Provided by Cyann Privately @Cann_Privately

Number Of Ingredients 11

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1/3 cup(s) flour
- salt
4 pound(s) lamb neck, cut into cubes with bone in
3 tablespoon(s) crisco oil
2 can(s) 2 1lbs. cans tomatoes
1 teaspoon(s) paprika
- several dashes tabasco
6 - carrots, peeled and quartered
6 medium white potatoes, peeled
8 small onions, peeled
1/2 teaspoon(s) pepper

Steps:

In medium bowl combine flour, 1 tsp. salt, pepper: use to coat each piece of lamb well. In a Dutch oven heat crisco oil, sauce' lamb until well browned.
Pour tomatoes, add paprika, 2 tsp. salt, Tabasco; cover, simmer 30 minutes.
Meanwhile pare and quarter the carrots. Then add the carrots and potatoes to stew; cover and simmer about 20 minutes.
Now stir stew, add onions, cover and simmer another 30 minutes, or until meat and vegetables are fork tender. Skim fat off the surface. Save in a casserole; makes 6 servings.