Difference between revisions of "LAMB STEW WITH RICE"
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* 1 tablespoon [[cornstarch]] | * 1 tablespoon [[cornstarch]] | ||
* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
Season [[Lamb]] with [[salt]], [[pepper]] and [[garlic]]. Brown in [[oil]]. Add broth, wine, vegetables, [[thyme]], [[marjoram]] and [[bay leaf]]. Bring to a boil, cover, reduce heat, and simmer for 1 hour. | Season [[Lamb]] with [[salt]], [[pepper]] and [[garlic]]. Brown in [[oil]]. Add broth, wine, vegetables, [[thyme]], [[marjoram]] and [[bay leaf]]. Bring to a boil, cover, reduce heat, and simmer for 1 hour. | ||
Latest revision as of 16:44, 16 July 2012
Description
Makes 6 servings.
Ingredients
- 1 1/2 pounds lean Lamb shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, crushed
- 1 teaspoon vegetable oil
- 2 cups fat-free beef broth
- 1/3 cup white wine
- 1/2 cup sliced green onions
- 2 cups diagonally sliced carrots
- 1 1/2 cups cubed turnips
- 1/4 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 bay leaf
- 1 tablespoon cornstarch
- 3 cups hot cooked rice
Procedures
Season Lamb with salt, pepper and garlic. Brown in oil. Add broth, wine, vegetables, thyme, marjoram and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 1 hour.
Mix 2 tablespoons water into cornstarch. Add to stew. Cook, stirring, about 2 minutes longer. Remove bay leaf. Serve over fluffy rice.
