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Receta Navajo Lamb Stew
by Ann Cook

Navajo Lamb Stew

I had this visiting a friend a few years ago who lives down in Arizona. I wanted a bit more salt and flavor so added rosemary, thyme and bullion.

Calificación: 3.5/5
Avg. 3.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: cornbread, sweet potato bread, brown bread, fry bread, green salad

Ingredientes

  • 1 lb lamb shoulder meat; cubed
  • 2 tbs flour
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1 clove garlic; crushed
  • 1 tbs olive oil
  • 4 c water
  • 1 chicken bouillon cube
  • 1 c chopped potatoes
  • 1 c sliced onion
  • 1 c sliced carrots
  • 1/2 celery; diced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme

Direcciones

  1. Toss the meat cubes with the flour and season with salt and pepper. In a skilet brown meat with garlic in the olive oil for several minutes.
  2. Place meat in to soup kettle with water and remaining ingredients, except the herbs. Bring to a boil.
  3. Reduce heat and simmer uncovered for an hour. Add herbs during the last 20 minutes.