Spicy Lamb Stew

Ingredients

• 2 lb boneless lean lamb shoulder, cut in 1-inch cubes
• 1 clove garlic, minced
• 2 tbsp butter
• 1½ tsp salt
• ½ cup chopped onion
• 1 can 4 oz button mushrooms
• 2 bay leaves
• ½ cup sliced celery
• ½ cup 1/3 to 1/2 cup barbecue sauce
• 3 large potatoes, peeled and quartered
• ½ cup sliced green pepper
• 1½ tbsp flour
• 2 tbsp cold water

Method

1. Saute the garlic in butter in a Dutch oven until golden. Add the lamb and brown on all sides. Then add the salt and onion; saute until the onion is transparent.
2. Drain the mushrooms, measuring the liquid. Add water to the liquid to make 2 1/4 cups; add to the meat with the bay leaves, celery and barbecue sauce. Cover and simmer on low 45 minutes.
3. Add the potatoes and simmer 30 minutes. Add the green pepper and mushrooms and simmer another 15 minutes or until the meat is tender. Remove the bay leaves and spoon the meat and vegetables into a heated serving dish.
4. Mix the flour and water until smooth and stir gradually into the gravy mixture left in the pan until thickened and smooth. Pour over the meat.

Notes

Serve with tossed salad and hot rolls. Serves 6. From Rosauers (Lamb LM-1).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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