Springtime Lamb Stew
- 1 1/2 lb. boneless lamb, cubed
- 1/4 tsp. salt
- generous dash pepper
- 2 Tbsp. butter
- 2 cans mushroom gravy (10oz. size)
- 1 pkg. frozen lima beans, thawed
- 1 cup water
- 1/2 tsp. dried mint flakes
- 4 carrots, cut up
- 12 small white pearl onions
Season lamb with salt and pepper. Brown in butter. Add gravy, water, and mint. Cook over low heat 1 hour, stirring occasionally.
Add carrots and onions and simmer 45 minutes. Add lima beans and cook 15 minutes longer. Serves 6.
By Robin from Washington, IA
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