LOCATION: Recipes >> Crockpot >> Lamb Stew 03
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Lamb Stew 03
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Bo-Peeps-a-Crock
Yield: 8 Servings
2-3 lb veal or lamb breast
2 tb chicken boullion mix (or 1 qt water or broth)
1 ts nutmeg
1 ts ginger, powdered
16 whole cloves
1 carrot, chopped
1 c grapes (optional)
Cut the meat as needed to fit in the crockpot, removing as much
fat as possible. Now toss in the rest. Cook on high for 4 hours,
then cool it and skim off the fat. Reheat and it's good heated
for 6 hours at a shot for 2 days. (refridgerate inbetween times!)
Serves well with an acorn or buttternut squash, cut in half and
baked then served in a bowl with the shell filled with meat and
soup. Add rice (Basmati or Jasmine prefered) and some blue lake
green beans for a perfect but easy meal.
Nutrition: High in fat, even when cooled and skimmed, but sugar
free and low in sodium. Use as a specialty now and again even if
dieting.
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Bo-Peeps a Crock, June 2, 2004 - 03:09 PM
Reviewer: Gail from Dallas, TX USA
The ingredients were unusual but the flavor wonderful, I've fixed it twice.
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