Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. vegetable oil

  3. 1/4 cup all purpose flour

  4. 3 pounds lean boneless lamb, cut into cubes

  5. 3 large onions, peeled and thickly sliced

  6. 1/2 cup water

  7. 3 tbsp. chopped fresh parsley

  8. 1 tsp. dried thyme

  9. 1 tsp. salt

  10. 1 tsp. pepper

  11. 1 vegetable bouillon cube, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Heat oil in a large skillet. Add lamb cubes and sear on all sides. Sprinkle with flour and stir 1 minute. Reserve lamb. Add onions to skillet and cook until browned. Add 1/2 cup water and stir, scraping bottom of skillet. Stir together parsley, thyme, salt and pepper in a small bowl. Place a large casserole dish on a sheet pan. Layer lamb, onions and potatoes in casserole dish, sprinkling some of parsley mixture between each layer. Add juices from skillet. Add additional water to cover. Sprinkle crumbled bouillon over. Cover casserole. Bake 2 to 3 hours until lamb is tender and stew is thickened. Adjust seasonings if necessary.


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