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Lamb and Vegetable Stew
2
pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
2 to 3 medium Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 Garlic clove, crushed
1/2 teaspoon Thyme leaves
1 Bay leave
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Peel, seed, and chop tomatoes. Slice summer squash
and zucchini. Dice potatoes.Place lamb and vegetables
in slow cooker/Crock Pot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables.
Cover and cook on low 8 hours. (Don't peek. Lifting
the lid prolongs cooking time.)
Turn to high. Blend flour and butter, then shape into
small balls. Drop into stew and cook, stirring several
times, until thickened.
Serve over hot noodles or rice.
Crockpot Clam Chowder Recipe
4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In
skillet, saute salt pork or bacon and onion until
golden brown; drain. Put into Crock Pot with clams.
Add all remaining ingredients, except milk. Cover;
cook on high 3 to 4 hours or until potatoes are tender.
During the last hour of cooking, combine 1 cup of
milk with the cornstarch. Add that and the remaining
milk and stir well; heat through.
Serve in large bowls with crusty French bread.
Jamaican Curried Lamb
2 tbsp. cooking oil
1 1/2 lb. boneless lamb, cut in 1 inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. allspice (ground)
1 1/2 cup stock or bouillon
1 tbsp. wine or cider vinegar
1 tsp. curry powder (or more)
Salt to taste
1/8 tsp. cayenne pepper
1 whole habanero pepper, cut top off and discard seeds
Brown meat quickly in oil. Remove then cook onion
in oil until soft but not brown. Transfer to the Crock
Pot; add remaining ingredients, stirring to combine.
Cover and cook on low 8 to 10 hours. Discard habanero
before serving.
Serves 4.
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