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Categories:
lamb margarine water salt pepper thyme potatoes white onions frozen peas mushrooms light cream flour
Viewed: 32 - Published at: 7 years agoIngredients
- 2 lb. cubed boneless lamb
- 9 Tbsp. margarine
- 2 1/2 c. water
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. dried thyme
- 3 medium potatoes (halves)
- 6 small white onions
- 2 c. frozen peas
- 1/2 lb. mushrooms
- 1 c. light cream
- 1/4 c. flour
Method
- Brown lamb in margarine in large Dutch oven or heavy saucepan with tight fitting cover.
- Add water, salt, pepper and thyme. Cover and simmer 45 minutes.
- Skim off excess fat.
- Add potatoes and onions.
- Simmer, covered, 30 minutes.
- Add peas and mushrooms. Simmer, covered, 15 minutes or until lamb and vegetables are tender.
- Blend cream into flour.
- Stir into bubbling stew and boil for 1 minute, stirring constantly.
- Makes 6 servings.
