Lamb Stew Recipe – Eats Now

Name: Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat the oven to 350u00b0F.
2
Trim any fat from meat and cut into large cubes.
3
Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
4
Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
5
Remove with a slotted spoon and drain.
6
Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
7
Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
8
Add any remaining flour to the pan and cook 1 minute.
9
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.
10
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.
11
Check the seasoning before serving, and adjust if necessary.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs boneless leg of lamb, 2 tablespoons flour, 3 tablespoons oil, 2 medium onions, chopped, and more.

Yes, Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew

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