51 - 60 of 101 for lamb stew
Cut lamb into serving size ... salt, and baking powder; add chopped parsley. Cut in shortening. Add milk and mix just enough to moisten the dry ingredients.
Brown lamb lightly in 3 ... minutes, add salt and pepper, if necessary. Stir in sour cream and heat through. Do not let it boil. Serve lamb and sauce over rice.
Trim excess fat from lamb neck; cut lamb ... 1/2 to 2 hours. Skim fat from broth. Sprinkle stew with snipped parsley. 6 servings, 330 calories per serving.
Saute meat with onion. Then add 1 1/2 cups of water with your cans of soup. Bring to a boil. Add your potatoes and cook until tender then add your ...
Coat large Dutch ... until hot. Add lamb, cook 3 ... Stir in spinach, cover and cook for 5 minutes. Ladle into bowls. Top with yogurt if desired. Serves 4.
Cook lamb about 1 hour ... skim fat. Put stew into non-metal container, ... reheated to serve. (Stew has better taste if it isn't served for at least 24 hours.)
In Dutch oven ... salt and peppered lamb cubes in 1 ... remaining butter into small pieces. Swirl in until melted. Pour sauce on lamb. Sprinkle with parsley.
Drain canned ripe olives; save liquid. Cut lamb into small pieces. ... hot liquid from stew into eggs. Add ... thickened, about 5 minutes. Makes 6 to 8 servings.
1. Melt shortening ... water; stir into stew. Cook over ... stew. 6. Cook, uncovered over low heat 10 minutes; cover and cook 10 minutes longer. 6 servings.
Coat meat with flour. In large saucepan, brown meat in small amount hot shortening. Add 3 cups water, garlic, 2 teaspoons salt and 1/4 teaspoon ...
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