All Easy Recipes. Cook all that you can cook. Lamb Stew With Spring Vegetables
(Navarin Printanier)
 
What You Need:            (To Serve: 8)
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  • 2 pounds lamb, cut in 1-inch cubes, well trimmed
  • 2 tablespoons flour
  • 2 tablespoons salad oil
  • 1 can (10 ounces) condensed beef consomme
  • 1 can (about 16 ounces) tomatoes cut up
  • 1 large clove garlic, minced
  • 1 medium bay leaf
  • teaspoon rosemary leaves, crushed
  • teaspoon thyme leaves, crushed
  • 4 medium carrots (about pound), cut in 2-inch pieces
  • 8 small whole white onions (about pound)
  • 2 medium potatoes, quartered
  • 2 medium purple-top turnips, quartered
  • 1 package (10 ounces) frozen peas

  • How To Cook:
    1. Dust lamb with flour.

    2. Brown lamb in oil in a large saucepan; pour off fat.

    3. Add consomme, tomatoes, garlic and seasonings; cover and cook over low heat 45 minutes.

    4. Add remaining ingredients except peas; cook 45 minutes.

    5. Add peas; cook 5 minutes more, or until dope, stirring occasionally.


     
     
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