Lamb Stew

Course Appetizer


  • 3 1/2 lb Lean lamb neck meat, cut in large cubes
  • 2 Bay leaves
  • 10 Whole black peppercorns
  • 1 t Dried thyme leaves
  • 1 T Salt
  • 1 Clove garlic, peeled and crushed
  • 3 c Water
  • 3 md  Carrots, peeled and thinly sliced 
  • 3 c Potatoes,cut into 1/2″ cubes
  • 6 T Flour
  • 3/4 c Cold water


  •  Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3-quart, heat-resistant, non-metallic casserole.
  • Heat, covered, in Microwave Oven 5 minutes.
  • Skim any foam that may form.
  • Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally.
  • Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally.
  • While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl.
  • Remove bay leaves and peppercorns from stew. 
  • Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.


Recipe Rating

Please enter your comment!
Please enter your name here