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Lamb and carrot stew

Recipe from: 6/1/1993 12:00:00 AM
Ingredients 10
Servings 6


  • 2
    thick rib of lamb, deboned and cut into large cubes
  • 15
    cake flour
  • 15
    cooking oil
  • 3
    onions, chopped
  • 1
    carrots, sliced
  • 2
    medium potatoes, peeled and quartered
  • 2
    whole cloves
  • 10
    chopped ginger root
  • 6
    white peppercorns
  • 150
    meat stock


1. Roll meat in the flour, and brown in hot cooking oil. Remove from saucepan and keep aside. 2. Add onions, carrots and potatoes and sauté until onions are transparent. Put meat back into the saucepan on top of the vegetables. Add meat stock and remaining ingredients. Adjust seasoning, cover with a lid and simmer for 1 1/2 to 2 hours or until meat is tender.

Read more on: stew  |  lamb

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