Dutch oven lamb stew
2 1/2 pounds leg or shoulder of lamb
4 tablespoons oil
1 onion chopped
1 minced clove garlic
2 large carrots cut in chunks
2 potatoes cut in chunks
4 cups lamb stock or water
1 small can tomato puree
1 tablespoon dry cooking sherry
1 teaspoon soy sauce
1/2 teaspoon salt
1/8 teaspoon kelp powder
2 – 4 tablespoons corn starch (optional)
1/2 cup cold water (optional)
2 tablespoons chopped parsley
In 5 or 6 quart cast iron Dutch oven lightly brown lamb on all sides
use minimum oil
Add onions and garlic & sautee briefly
If you are using a campfire and tripod, lift your chain so it is away from the coals and not boiling.
Check and correct seasonings to taste.
thicken with cornstarch dissolved in water if desired.
garnish with chopped parsley and serve.
Posted in Dutch Oven Recipes