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  Chunky Lamb Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 349
Ingredients:
2 large Celery stalks, chopped
1 large Onion, chopped
3 Carrots, med. size
3 large Potatoes
3 Turnips, med. size
1 lb Lean lamb for stew, 1" cubes
1 tbsp Veg. oil
1/2 tsp Salt
1 can Stewed tomatoes (14 oz.)
1 can Beef broth
1 tbsp Soy sauce
1 tsp Sugar
3/4 tsp Gravy master or similar
2 tbsp A.P. flour
1 package Peas, frozen (10 oz.)
2 tbsp Lemon peel, grated
1 tbsp Parsley, chopped
Instructions:
Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and
turnips into 1 1/2" chunks. Trim any fat from lamb.

In 5 qt. Dutch oven over med-high heat, in hot oil, cook lamb,
sprinkled with salt, until lamb is browned on all sides. With slotted
spoon, remove lamb to bowl.

In drippings remaining in Dutch oven over med-high heat, cook
celery and onion until lightly browned. Return lamb to Dutch oven;
stirin stewed tomatoes, beef broth, and 1 cup water. Over high heat,
heat to boiling. Reduce heat to low; cover and simmer 25 minutes.

After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy
sauce, sugar and Gravy master; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 min. longer or until meat and
vegetables are fork-tender.

In cup, with fork, mix flour and 2 tbs. water until blended. Stir
flour mixture into meat mixture; cook over med-high heat until
mixture boils and thichens slightly. Stir in peas; heat through.
Sprinkle with lemon peel and chopped parsley to serve.

Yield: 6 main-dish servings

Nutritional information per serving: 330 calories, 7g fat, 49mg
cholesterol, 935mg sodium. Calories from fat: 19%.
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