“Recipe by Layne Thomas, Executive Chef, the Three Chimneys Inn, Durham, New Hampshire.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown.
  2. When lamb is about halfway cooked, add the brown sugar and tomato juice.
  3. Turn heat to medium and add the vegetables and garlic.
  4. Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened.
  5. At this point stir in the fresh herbs and dry spices.
  6. Emulsify the Bisto in about two ounces of water and stir it into the stew evenly.

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