EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 3 Qt. Casserole Dish with cover
- Microwave safe plastic bowl with cover
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 2 lb. boneless lamb, cut in 1" 1 kg (2.5 cm) cubes
- 1/4 tsp Kitchen Bouquet, optional 1 ml
- 2 carrots, sliced 2
- 2 potatoes, peeled and 2 cubed
- 2 cups turnip, cubed 500 ml
- 2 onions, quartered 2
- 2 celery stalks with leaves cut in pieces, 2
- 1 bay leaf 1
- 1 tsp salt 5 ml
- 1/2 tsp pepper 2 ml
- 2 1/2 cups water, divided 625 ml
- 1/4 cup flour 50 ml
PROCEDURE:
- Coat meat with Kitchen Bouquet.
- In a 3-quart (3 L) casserole, combine all ingredients except 1/2 cup (125 ml) water and flour.
- Cover with lid.
- Cover and cook at P7 1 - 2 minutes, then at P4 60 - 70 minutes.
- To Complete: Blend flour with remaining water and browning sauce.
- Stir into hot liquid of stew until blended.
- Cook at P7 2 - 3 minutes, or until thickened.
- Remove bay leaf before serving.
CHEF's TIP:
For added flavor, the meat could dusted with flour and be browned in a pan prior to adding it to the dish. Any meat could be substituted if folks don’t prefer Lamb.