Meats – Beef, Pork, Lamb, Etc
Lamb Stew version 1
Ingredients
- 2 lb lean lamb shoulder, cut into 1-inch cubes
- 1 cup chopped canned or fresh tomatoes
- 1 tbsp sugar
- 5 small carrots, cut into strips
- 3 medium potatoes, quartered
- ½ cup diced celery
- 1 onion, diced
- 1 clove garlic, minced
- ½ tsp crumbled marjoram
- ½ tsp crumbled thyme
- 1½ tsp salt
- 1 slice bread, broken into pieces
- 1 cup water
- flour, if desired
Method
- Mix all the ingredients in a 2 1/2-quart casserole with a cover.
- Bake in a 325 degree oven for 3 1/2 hours.
- Thicken the lamb stew with a little flour, if desired.
Notes
The first of two lamb stew recipes that shared one clipping (see "Lamb Stew version 2"). Yield: 6 servings. Prep time: about 3 3/4 hours. About 450 calories per serving.
Original card
The recipe above was transcribed from this scan of Vera’s original card.