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Lamb and Potato Stew Recipe

My family loves lamb, but I find very few recipes that use it. I picked this one up at the fair and make it quite often. Bake a pan of biscuits...and you have a complete meal!

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8 Servings
Prep: 5 min. Bake: 1-1/2 hours

Ingredients

2 pounds lean lamb stew meat, cut into 1-inch pieces
1/2 cup chopped onion
4 to 6 medium potatoes, peeled and diced
4 carrots, diced
1-1/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup diced celery
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 to 2 bay leaves

Directions

In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 266 calories, 6 g fat (2 g saturated fat), 74 mg cholesterol, 606 mg sodium, 26 g carbohydrate, 4 g fiber, 26 g protein.

Lamb and Potato Stew published in Bountiful Harvest Cookbook , p47

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