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Scarsdale Wednesday Dinner – Lamb Stew
1 1/2 pounds stewing lamb (be sure to look for the leanest possible cut)
all visible fat trimmed off, cut into 1 1/2 inch pieces
2 carrots, cut in 1- inch slices
2 medium onions, sliced
2 green peppers, sliced
2 large tomatoes, chopped (or canned tomatoes, drained, about 10 oz)
1 teaspoon seasoned salt (or to taste)
Black pepper to taste
Note: this recipe should be prepared in advance, cooled and all fat that rises to top removed before reheating.
1. Quickly broil lamb pieces on all sides under broiler. Place in saucepan with vegetables and seasonings.
2. Cook, covered, over low heat one hour or until lamb is tender. If stew becomes dry, add a little tomato juice or bouillon while cooking.