Easy Vegetable and Lamb Stew Recipe

  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    19 g
  • Cholesterol

    79 mg
  • Fat

    15 g
  • Fiber

    2 g
  • Protein

    24 g
  • Saturated Fat

    3.6 g
  • Serving Size

  • Sodium

    94 mg
  • Sugar

    0 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    584 mg
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Easy vegetable and lamb stew recipe. Cubed lamb shoulder with vegetables cooked in the saucepan. Very delicious.

Curving a shoulder of lamb

    1. As there is no protruding bone on the shoulder it is not possible to form a handle as with the leg. It is necessary, therefore, to use a carving fork. The fork should be inserted into the joint at the leg end, far enough to provide a firm grip. The meatiest side of lamb shoulder should be toward the carver.
    2. A slicing or ham knife with a 10-inch (25 cm) blade should be used. Hold the joint in the manner as for leg, i.e. at an angle of 45º with the bottom resting on a carving board.
    3. Begin to slice the meatiest side of the joint about halfway along. Cut the slices about one-fourth of an inch thick toward the fork.
    4. Continue to carve the slices as large as possible until the formation of the bone is reached. Rotate the shoulder and carve slices from the smaller spine of the blade.
    5. Turn over the shoulder completely and insert the fork in the upper leg end and continue slicing toward the fork. The last pieces will be quite small but sweet and palatable.

Easy Vegetable and Lamb Stew Recipe


  • 2 tablespoons unsalted margarine
  • 1 pound (480 g) boneless lean lamb shoulder, cut into 1-inch cubes
  • 4 small white onions (peeled)
  • 1 clove garlic, peeled and minced
  • 2 cups (500 ml) low-sodium beef broth
  • 1 tablespoon snipped fresh dill
  • 1/4 teaspoon freshly ground black pepper
  • 2 small baking potatoes, peeled and cut into 1-inch cubes
  • 2 medium-size carrots, peeled and cut into 1-inch cubes
  • 1 cup diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1 cup each: frozen corn and peas, thawed


Step 1

Melt the margarine in a large heavy saucepan over high heat until bubbling. Add the lamb and stir to brown well on all sides-about 5 min. Using a slotted spoon, transfer the lamb to paper towels to drain.

Step 2

Reduce the heat to moderate, add the onions and brown, stirring often about 8-10 min. During the last 2 min, stir the garlic. Add the beef broth to the pan and stir for 1 min., scraping up any browned bits.

Step 3

Return the lamb to the pan, add the dill and pepper, cover, and simmer for 20 min. Add the carrots, tomatoes, and potatoes and bring to the boil. Cover, then reduce the heat and simmer for 15 min.

Step 4

Blend the flour with enough of the hot cooking liquid to make a smooth paste, add to the mixture, and cook, stirring, until slightly thickened-for 3-5 min. Add the thawed corn and peas, cover and simmer about 5 min or until vegetables are tender but still crisp.

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