Pork Mutton Veal, Soups and Stews

Indian Lamb Stew

  • 2 tablespoons Vegetable oil
  • 2 Onions, chopped
  • 8 cloves Garlic (peeled and sliced)
  • 1/4 cup Flour
  • 2 pounds Lamb cut into 1" pieces
  • 5 cups Beef broth
  • 1 tablespoon Rosemary, dried and crushed
  • 2 teaspoons Black pepper
  • 3 Potatos diced
  • 2 cups Peaches, fresh, sliced
  • 1 Bell peppers red
  • 1 cup Squash, cubed
  • 1 cup Corn, frozen
  • 1/2 cup Celery, chopped
  • 2 tablespoons Mint leafs
  • 2 tablespoons Cilantro, chopped

    • In dutch oven with cover heat oil and saute onions and garlic until light brown. Put flour in bag, add meat a few pieces at a time and shake to coat. Add meat to dutch oven and brown with onions and garlic. Stir in broth, rosemary, pepper,squash, corn, celery, mint and cilantro. Cook an additional 25 - 35 minutes.

    Serve in large soup bowls.

    Makes 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

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