Oriental Lamb Stew

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb, cut into bite-size pieces
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 2 cups water
• 1 teaspoon beef bouillon
• 1/4 cup soy sauce (i use braggs liquid aminos)
• 1 cup celery, sliced diagonally
• 1 red pepper, cut in strips (or green)
• 1 (8 ounce) can green beans, undrained
• 1 (8 ounce) can water chestnuts, drained
• 1 (14 ounce) can bean sprouts, drained
• 1/4 cup water
• 2 tablespoons cornstarch

Recipe

• 1 spray a dutch oven or large saucepan with spray oil and heat over medium-high heat.
• 2 add lamb, onion, garlic.
• 3 cook until lamb is brown.
• 4 stir in 2 cups water, bouillon, and soy sauce.
• 5 bring to a boil, reduce heat; cover and simmer 30 minutes (or longer for more tender meat).
• 6 add celery, pepper, green beans, water chestnuts, and bean sprouts.
• 7 bring to a boil, reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.
• 8 combine 1/4 cup water and cornstarch.
• 9 gradually add to vegetable mixture, stirring constantly.
• 10 cook and stir until thickened.
• 11 serve over rice.