Ingredients
- 2 pounds lamb shoulder cut into chunks
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 3 tablespoons all-purpose flour
- 4 large potatoes peeled and cut into chunks
- 6 cups lamb or beef broth
- 2 sprigs fresh thyme
- Chopped parsley for garnish
Instructions
- Season the lamb chunks with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add lamb and brown on all sides, then set aside.
- In the same pot, add onions and garlic, cooking until soft. Then add carrots and cook for a few more minutes.
- Sprinkle in flour, mix, and let cook for one minute to cook out the raw flour taste.
- Return the browned lamb to the pot. Add potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer covered for about 2 hours or until the meat is tender and the stew has thickened. If stew becomes too thick, add a small amount of broth to thin it.
- Remove thyme sprigs. Adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
