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Lamb- Stew Leeks
Irish lamb stew
Prep Time: 20:00
Cook Time: 02:30
1 - 2 lb lamb chunks w/some bone
3 leeks, white part only
2 tbsp flour
2 cups chicken broth
2 spices: tbsp tumeric, s+p to taste
2 - 3 potatoes, peeled and cut into 1- inch chunks
1Prepare vegetables. Cut off white parts of leeks, split them length-wise and soak in water for a few minutes to clean them thoroughly. Dice cleaned leeks and cut carrots into 1-inch pieces.
2Wash and pat dry lamb pieces. Sautee them in their own fat for about 2 minutes then remove meat from pan and set aside.
3In the same pan, add butter for sauteeing leeks and carrots. Once the veggies are translucent, add the lamb back in and continue to sautee on medium for about 2 minutes.
4Add spices, and flour. Mix everything together and add chicken broth. Leave on medium-high for five minutes.
5Let cook on low for about an hour or two. Then add the potatoes and cook for another hour.
You can cook this on the stove top on low, or try a dutch oven at 325 for the same amount of time.
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