I have been trying more recipes with lamb and to be honest this is the first time I have gone “wow! I love it!”. Why? Lamb has a pretty strong flavor overall. You don’t get that in this stew. I served the stew with cheese biscuits for a cold dreary evening worthy dinner.
Lamb and Potato Stew
1 lb. ground lamb
1 sweet onion, roughly chopped
1/4 tsp diced dried garlic
1 cup lower sodium beef broth
1 14 1/2 ounce can diced tomatoes
3 medium red potatoes, sliced
1 bay leaf
1/4 tsp freshly ground black pepper
In a large/deep non-stick skillet cook the lamb and onion till browned. Add in the rest of the ingredients, bring to a boil. Cover and lower the heat to medium low, stirring occasionally, for about 20 minutes or until the potatoes are tender. Remove the bay leaf before serving and add salt to taste.