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Easy Lamb Stew
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Lam or Mutton, Vegitebles. Gravy mixes
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Mike's Lamb Stew
1 lb rare baked lamb 15
min at 400 40min per lb at 325 rub lamb with white vinager coat with garlic.
5-7 cups water
1 each brown pepper corn gravy and a light brown gravy packets.
1 Tbs Wondra gravy flour
2 cups sliced white mushrume hadfull frozen
1 1/2 cups Golden Griddle instant hash brown potato, or potato.
2 cups chopped sweet onoin
1 can corn nibblets
2 cans green beans
1 Tbsp curry curry to youre liking
1/2 Tbsp ground Tyme
1/2 tbsp ground garlic
1 Tbsp Cilanro flake
2 Chicken bullion cubes
1/2 tsp Sea salt or to liking
Salt and pepper to liking
After cooking lamb remove as mutch fat as you're liking ; dripping are not neccessary for (((GOOD GRAVY!)))
Corn chips are different experience all together .
BOIL 4 cups filtered (if you have one) water, wisk in gravy pakets and Wondra (extra gravy is for optional
toasted seasoned bread).
After packets are whisked in - add chicken cubes, dehydrated potato, shopped onion, frozen cut white mushroom.
Coook on medium high stirring occationally, until almost boiling again -- set aside,
stir in half of tyme curry and some pepper.
In a crock pot or sovetop pot, add cans of corn and beans, 3 C water, mutten, rest of curry and tyme, and
gravy mix.
In the crock cook 1 hr on high then 1 hr low to youre liking, on stove simmer 1 1/2 hr or to your liking.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Mike
Washington
United States |
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| This recipe has been viewed 5967 times. |
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