6 pounds American lamb cubes
1 1/2 cups vegetable oil
2 1/4 pounds onions, small dice
1/2 cup flour
3 quarts water or lamb broth
1/4 cup salt
1 tablespoon pepper
2 1/2 pounds potatoes, medium dice
1 pounds turnips, medium dice
1 1/2 pounds carrots, cut into 1/2-inch slices
2 tablespoons fresh parsley, chopped
Servings: 24
1. In a large pot, sauté meat and onion together in oil over low heat. Add flour to make a roux and stir.. Add water or broth. Bring to a boil. Add salt and pepper. Reduce heat and simmer for 1 hour. Skim top of stew occasionally with a ladle.
2. Add potatoes, turnips and carrots. Continue to simmer for approximately 30 minutes until meat and vegetables are tender. Add chopped parsley and serve.
1 1/2 cups vegetable oil
2 1/4 pounds onions, small dice
1/2 cup flour
3 quarts water or lamb broth
1/4 cup salt
1 tablespoon pepper
2 1/2 pounds potatoes, medium dice
1 pounds turnips, medium dice
1 1/2 pounds carrots, cut into 1/2-inch slices
2 tablespoons fresh parsley, chopped
Servings: 24
1. In a large pot, sauté meat and onion together in oil over low heat. Add flour to make a roux and stir.. Add water or broth. Bring to a boil. Add salt and pepper. Reduce heat and simmer for 1 hour. Skim top of stew occasionally with a ladle.
2. Add potatoes, turnips and carrots. Continue to simmer for approximately 30 minutes until meat and vegetables are tender. Add chopped parsley and serve.
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