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<blockquote data-quote="FirstL" data-source="post: 2524377" data-attributes="member: 240229"><p>You&#039;ve got all the ingredients for a delicious stew.&nbsp; Brown the lamb in some olive oil, then remove onto a plate.&nbsp; Dice up the carrots and onions, chop up the garlic, sautee them all in the same pan in a bit more olive oil.&nbsp; Season with salt (if allowed) and red pepper as you&#039;re sauteeing.&nbsp; Add the mushrooms and browned lamb.&nbsp; Add a can or two of beef or chicken or vegetable broth (or water, in a pinch), and any chopped or dried herbs that you are allowed, bring to a boil, then immediately turn down to low heat and let it barely simmer for at least 2 or 3 hours, partly covered.&nbsp; Stir occasionally to prevent scorching.&nbsp; You should have a nice rich stew!&nbsp; If the gravy seems too thin, remove as much of the eggies and meat and shrooms as you can, then poil down the broth to reduce it until you have a thicker consitency, then stir everything back in, and serve!</p></blockquote><p></p>

[QUOTE="FirstL, post: 2524377, member: 240229"] You've got all the ingredients for a delicious stew. Brown the lamb in some olive oil, then remove onto a plate. Dice up the carrots and onions, chop up the garlic, sautee them all in the same pan in a bit more olive oil. Season with salt (if allowed) and red pepper as you're sauteeing. Add the mushrooms and browned lamb. Add a can or two of beef or chicken or vegetable broth (or water, in a pinch), and any chopped or dried herbs that you are allowed, bring to a boil, then immediately turn down to low heat and let it barely simmer for at least 2 or 3 hours, partly covered. Stir occasionally to prevent scorching. You should have a nice rich stew! If the gravy seems too thin, remove as much of the eggies and meat and shrooms as you can, then poil down the broth to reduce it until you have a thicker consitency, then stir everything back in, and serve! [/QUOTE]

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