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Basic Lamb Stew

ingredients

serves 6
1 kg (2 lb) scrag (neck) of lamb, thickly sliced
2 tsp butter
2 tsp cooking oil
1 onion, chopped
1 1/2 tsp salt
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml meat stock
1 tbsp plain flour (All purpose)

method

1. Brown meat in heated butter and cooking oil in a heavy-based saucepan. Add onion and saute until translucent. Add seasoning and heated meat stock.

2. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until tender.

3. Thicken liquid with a flour and water paste.

What did you think?

12 people have helped to review this recipe. Thankyou!

Confused
posted by cheryl @ 02:24PM, 9/01/08
I am only lerning to cook and looking at this method i dont understand number 1!!
It says add seasoning and heated meat stock but there is no guideline as to when the meat stock was heated or even what to do?
To confused
posted by Sue @ 09:49AM, 11/09/08
Easiest way is to use a stock cube, or get a good ready made stock from the supermarket. Personally, I would brown the meat, remove it, & saute the onion, then put the meat back in
To confused
posted by Paul Reynolds @ 03:39AM, 11/01/09
Basically browning the meat should only be a few minutes each side until it is brown (depends on how thick the meat is). Meat stock can be as simple as boiling up a couple of stock cubes (the instructions being on the back of the box for water to cube ratio) The seasoning is the salt and pepper. I have just realised this post is a year old lol....
Stew lamb
posted by b @ 08:09AM, 12/08/10
We use sugar to get the meat brown
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