Lamb Stew

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 lbs boneless leg of lamb
• 2 tablespoons flour
• 3 tablespoons oil
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 2 cinnamon sticks
• 2 red bell peppers, seeded and chopped
• 1 tablespoon ground ginger
• 1/3 cup pearl barley
• 3 3/4 cups lamb or 3 3/4 cups beef stock
• 2 tablespoons worcestershire sauce
• 1 orange, juice and rind of, grated
• 1 lb potato, peeled and coarsely chopped
• 1 1/4 lbs rutabagas, peeled and coarsely chopped
• salt (to taste)
• pepper (to taste)

Recipe

• 1 preheat the oven to 350°f.
• 2 trim any fat from meat and cut into large cubes.
• 3 season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• 4 heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• 5 remove with a slotted spoon and drain.
• 6 add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• 7 stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• 8 add any remaining flour to the pan and cook 1 minute.
• 9 stir in the stock and the worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• 10 return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• 11 check the seasoning before serving, and adjust if necessary.