Lamb Stew

By TNTPayne

Ingredients

• 2 1/2 to 3 pounds boneless lamb shoulder
• 1/2 cup all-purpose flour1
• 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 3/4 cups chicken broth
• 1 teaspoon steak sauce
• 1 teaspoon curry powder
• 6 new red potatoes, scrubbed, quartered
• 1 onion, quartered, halved
• 2 large carrots, sliced
• 1 clove garlic, chopped
• 1 (9-ounce) package frozen peas

Preparation

Step 1

1 Preheat the oven to 350ºF.

2Cut lamb into 1/2-inch cubes. Combine flour, salt and black pepper in a shallow bowl and mix well. Coat lamb with flour mixture.
3 Heat vegetable oil in a large Dutch oven over medium-high heat. Cook lamb in hot oil until browned on all sides, about 4 minutes.

4 Add the chicken broth, steak sauce and curry powder and mix well. Bake for 40 minutes.

5 Combine potatoes, onion, carrots and garlic with enough water to cover in a large saucepan. Cook over medium heat until vegetables are tender, about 22 minutes.

6 Add vegetables to lamb mixture in Dutch oven. Cook over medium heat for 10 minutes. Add the peas. Cook until peas are heated through, about 5 minutes. Serve immediately.