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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 9 |
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A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place! Ingredients:
3 slices bacon, cut into 1-inch pieces |
2 medium onions, thinly sliced |
2 pounds lamb stew meat, cut into 1-inch cubes |
2 tablespoons hungarian paprika |
1 teaspoon salt |
1 teaspoon caraway seeds |
1 garlic clove, minced |
1 medium green pepper, sliced, divided |
1 medium sweet red pepper, sliced, divided |
1 cup water |
3 medium potatoes, peeled and cut into 3/4-inch pieces |
1 large tomato, sliced |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat.
2. Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary.
3. Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary. Yield: 9 servings.
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