Try this one for your shepherd’s dinner on Christmas Eve. We get a leg of lamb from Costco, use part for this stew, and freeze the rest for roasting on Easter.
- 2 lbs cubed lamb meat
- 1 onion, chopped
- 2 tbsp butter
- 4 medium potatoes, cubed
- 2 carrots, sliced
- 2 cups water
- 1 tsp salt
- 1/2 tsp marjoram
- dash of pepper
- 1/8 tsp cinnamon
- 1/8 tsp cloves
- 1/4 cup flour + 1/2 cup water
In a large skillet, melt the butter and brown the lamb and onion together. Place them in a large crock pot and add the vegetables and seasonings (not the flour). Cook on low for 6-8 hours (not too long or the lamb falls apart). When almost ready to serve, blend the 1/4 cup flour and 1/2 cup water until smooth, then pour over the simmering stew and stir gently until thickened.
This can also be cooked on the stove top. Add 1 cup water, cover, and simmer the meat and onions for 30 minutes, then add the remaining ingredients and simmer for 30 minutes more.