Shoulder Chop Shepherd's Stew
Recipe courtesy of the Meat and Livestock Australia.
Seasoned Flour Blend:
1 cup all-purpose flour
2 tablespoons steak seasoning
2 pounds lamb shoulder chops, deboned and cubed
2 tablespoons olive oil
2 (14.5-ounce) cans chicken broth
2 cups baby carrots
1 medium onion, cut 1-inch chunks
1/2 cup celery, chopped
1 teaspoon dried rosemary, chopped
1 teaspoon dried thyme, chopped
1 tablespoon dried parsley flakes
2 pounds potatoes, peeled and cut 1-inch chunks
1 cup water
2 tablespoons all-purpose flour
1 cup frozen peas
- Combine the seasoned flour ingredients in a medium bowl. Coat lamb cubes. Heat olive oil in skillet. Brown meat over high heat for 8 to 10 minutes.
- Remove meat, discard fat and place meat in large pot. Add chicken broth, carrots, onions, celery, rosemary, thyme and parsley. Cover, bring to boil, reduce heat and simmer for 1/2 hour.
- Add potatoes, and simmer for 30 more minutes.
- Remove lid. Add blended flour and water. Add peas. Simmer uncovered for another 20 minutes. Season to taste and serve.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.