Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 4 shoulder lamb chops (or other bone-in lamb cuts)
- 1-1/2 quarts water
- 4 large carrots
- 4 large tomatoes, seeded, peeled (canned whole tomatoes?)
- 4 zucchini
- 3 large turnips
- 1/2 lb rutabagas (2-3)
- 5 stalks celery
- 12 oz chick peas, rinsed, drained
Details
Servings 4
Preparation time 20mins
Cooking time 300mins
Preparation
Step 1
Cut veges into large pieces. Brown lamb in oil. Place browned chops in 1-1/2 quarts of cold water. Bring to boil. Add all veges and chick peas. Season with s&p. Cook over gentle heat, slightly uncovered, 2 hours, removing foam as it appears. Place stew and all cooking liquid into a large bowl and bring to table with a platter of cous cous. On individual plates, place portion of cous cous and spoon over the lamb stew.
Review this recipe