Serves 4
- 4 tablespoons flour
- 2 teaspoons salt
- dash of pepper
- 2lbs Lamb for Stew/Kabobs (or lean 1″ cubes cut from the shoulder)
- 3 tablespoons margarine or cooking oil
- 1/2 cup ketchup
- 4 tablespoons packed brown sugar
- 4 tablespoons red wine vinegar
- 1 tablespoon non-fish Worcestershire sauce
- 1 cup water
- 10 – 15 small white boiling onions (frozen is okay)
- 3 large carrots, peeled, quartered, and cut in 1″ lengths
- Chopped parsley, for garnish
Brown the meat
Combine flour, 1 teaspoon salt, and pepper. Dredge meat pieces in flour mixture, shaking off excess. In a deep 4 – 6 quart casserole, heat margarine or oil over medium high heat. Add meat and brown well on all sides. Drain off and discard excess fat. If you need to work in batches, return all browned meat to the Dutch oven when you are finished.
Make the sauce
Combine ketchup, brown sugar, Worcestershire sauce, water, and remaining 1 tsp salt. Add sauce to the Dutch oven, along with the onions.
Cook
Simmer on very low heat, covered, for 1 -1/2 hours, stirring several times. If the sauce gets too thick, add a bit more water. Add carrots, and cook for about 40 minutes longer, or until meat and vegetables are fork tender.
To serve
Serve in deep bowls, sprinkled with parsley, along with hearty crusty bread
