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Lamb Stew


2 lamb steaks

1 or 2 diced onions

2 large carrots, sliced

5 potatoes, cut into cubes

10 okra (lady's fingers), cut diagonally

4 minced gloves of garlic

1/2 cup of butter


Beef bullion 

2 Bay leaves 

Salt and black pepper 

lamb stew


1. The broth is the most important component in lamb stew. The broth contributes the flavor to the stew. Fry the two lamb steaks in a frying pan with a little olive oil until steaks are crispy. Remove steaks and boil steaks in water for two hours with two bay leaves, teaspoon of salt, two beef bouillon cube, and teaspoon of pepper. Also add water to the skillet and boil the renderings for 15 minutes. Then add the renderings and water to the broth. 

2. Allow the broth to cool, filter through a wire mesh, and refrigerate over night. Lamb is a fatty meat, and renderings from four lamb steaks will form a solid layer on top of the broth. Just use a spoon to remove the fat layer.

3. In a pot, add the butter and melt over low heat. Add flour and continuously mix until the butter and flour form clumps. Then add a little water and blend. Then add more water and blend. Start adding the cold broth in small portions and blend well. If the stew thickens too much, just add more water.

4. Remove the lamb meat from the steaks and cut into small pieces and add to the broth. Add the minced garlic, sliced carrots, diced onions, and potatoes. Cover and simmer.

5. Once the carrots and potatoes become soft, add the okra and simmer for another five minutes.

Tip: You can add or remove vegetables.

Tip: If you fry lamb steaks regularly in a skillet, always boil the renderings and leftover residuals for fifteen minutes. Filter the liquid through a wire mesh and freeze liquid until needed. 


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