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Lamb Stew

October 18th, 2014 by ironcooker

Dutch oven lamb stew

lamb-stewThis is a great way to cook lamb in your cast iron cookware at home or at your camping adventure.

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

Cut meat in 1 inch cubes , trimming off excess fat2DSC_0261

In 5 or 6 quart cast iron Dutch oven lightly brown lamb on all sides
use minimum oil

Add onions and garlic & sautee briefly

Add carrots , potatoes, lamb stock or water, tomato puree, sherry and seasoning, cover and bring to a boil then turn down heat and simmer 45 minutes.11

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

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