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Country Lamb Stew

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plate

Yield

Yield: 6 servings

kikkoman products used:

ingredients

3-1/2 pounds boneless lamb shoulder roast
1/3 cup all-purpose flour
1 teaspoon garlic powder
2 tablespoons vegetable oil
2/3 cup Kikkoman Teriyaki Marinade & Sauce
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon dried oregano leaves,crumbled
1-1/2 cups baby-cut carrots
3 small red potatoes, quartered
2 small turnips, peeled and cut into eighths
2 celery stalks, cut into 1-1/2-inch pieces
1 onion, cut into eighths

directions

  1. Trim off excess fat from lamb. Cut meat into 1-1/2-inch chunks; coat with mixture of flour and garlic powder. Reserve remaining flour mixture.
  2. Heat oil in Dutch oven or large saucepan over medium-high heat. Add lamb and brown on all sides.
  3. Stir in 1-1/2 cups water, teriyaki sauce, basil and oregano; cover and bring to boil. Reduce heat; simmer 1 hour.
  4. Add carrots, potatoes and turnips; simmer, covered, 15 minutes. Stir in celery and onion; simmer, covered, 15 minutes longer, or until lamb and vegetables are tender.
  5. Meanwhile, blend reserved flour mixture with 2 Tbsp. water. Stir into meat mixture; return to boil and cook until slightly thickened.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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