Sweet & Sour Lamb Stew

Anna grew up with this recipe, adapted from the “Cooking for Two” by Sunset Books which was one of her mom’s favorite cookbooks.  It’s a perfect mix of richly-flavored lamb, thick silky broth, with delicious carrots and onions for texture, color and crunch.  The most important part, even though we often teased her mercilessly, was the garnish of freshly chopped parsley. Don’t skip this — the color makes everything come alive.  Serve with crusty bread.

Serves 4

 

  • 4 tablespoons flour
  • 2 teaspoons salt
  • dash of pepper
  • 2lbs Lamb for Stew/Kabobs (or lean 1″ cubes cut from the shoulder)
  • 3 tablespoons margarine or cooking oil
  • 1/2 cup ketchup
  • 4 tablespoons packed brown sugar
  • 4 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire  sauce
  • 1 cup water
  • 10 – 15 small white boiling onions (frozen is okay)
  • 3 large carrots,  peeled, quartered, and cut in 1″ lengths
  • Chopped parsley, for garnish

 

Brown the meat

Combine flour,  1 teaspoon salt, and pepper.  Dredge meat pieces in flour mixture,  shaking off excess.   In a deep 4 – 6 quart casserole,  heat margarine or oil over medium high heat.  Add meat and brown well on all sides.   Drain off and discard excess fat.  If you need to work in batches, return all browned meat to the Dutch oven when you are finished.

Make the sauce

Combine ketchup, brown sugar,  Worcestershire sauce,  water, and remaining 1 tsp salt.  Add sauce to the Dutch oven, along with the onions.

Cook

Simmer on very low heat,  covered,  for 1 -1/2 hours,  stirring several times.   If the sauce gets too thick,  add a bit more water.  Add carrots,  and cook  for about 40 minutes longer, or until meat and vegetables are fork tender.

To serve

Serve in deep bowls, sprinkled with parsley, along with hearty crusty bread

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