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Lamb Stew with Turnips And Swedes

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CATEGORY CUISINE TAG YIELD
Meats Dutch Tamwt01 4 servings

INGREDIENTS

3 lb Boneless lamb shoulder
Salt; to taste
Freshly ground black pepper; to taste
3 md Onions; peeled, quartered
(or 12 baby onions)
1 Leek; white and light green, coarsely chopped
5 Swedes (rutabagas); peeled, quartered
2 Turnips; peeled, and
Cut into eighths
2 1/2 c Lamb stock or water
12 Baby red-skinned potatoes
4 tb Unsalted butter
4 tb Flour
1/4 c Freshly-chopped parsley
1 tb Chopped fresh chives

INSTRUCTIONS

Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks
of fat. Place the fat in a heavy pan or Dutch oven over medium-low heat and
cook until the fat runs out, about 5 minutes. Discard any solid bits of fat
that remain. Season the meat with salt and pepper and add to the hot fat.
Brown meat on all sides, working in batches if necessary, about 5 minutes
per batch. Transfer browned meat to a casserole. Add the onions, leeks,
swedes, and turnips to the pot, season with salt and pepper, and brown
lightly in the fat. Add the vegetables to the casserole. Pour the stock
into the pan, bring to a boil, and stir to dissolve the caramelized bits.
Pour into the casserole. Lay the potatoes over the vegetables in the
casserole, season with salt and pepper, and bring to a boil over the stove.
Cover the casserole, reduce heat to medium-low, and simmer until the lamb
is tender and vegetables are cooked, stirring occasionally, about 1 hour.
When stew is cooked, pour off cooking liquid into a clean saucepan. Skim
off any excess fat and bring liquid to a simmer. In another saucepan, make
a roux by melting the butter, then whisking in the flour until it forms a
smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking
liquid, whisking until thickened slightly. Add parsley and chives, taste
for seasoning, and pour back over casserole. Bring casserole back up to a
simmer and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A27 broadcast 09-29-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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