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Lamb Stew

Ingredients:

Cooking spray

2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes

1/4 cup all purpose flour

2 tablespoons vegetable oil

1 large onion, chopped

2 cups water

1 ½ cups baby carrots

2 1/2 cups diced rutabaga or turnips

1 ½ cups green peas, canned

Salt and pepper to taste

Directions:

  1. Lightly spray slow cooker with cooking spray.

  2. Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour.

  3. Heat oil over medium-high heat. Brown lamb a few pieces at a time in the hot oil.

  4. Transfer to slow cooker.

  5. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.

  6. Stir in the water, scraping up browned bits.

  7. Transfer mixture to the slow cooker; add carrots and rutabaga.

  8. Cover and cook on LOW for 8 to 10 hours, adding peas during the last 30 minutes.

Enjoy,

Anjali Dawson

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