Peruvian Lamb Stew

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Men really like this expertly seasoned stew hearty with lima beans


  • 1 (2 lb.) lamb shoulder Boiling broth
  • Juice of 1 lemon


  • Trim bones and skin from meat; cut in 2″ pieces. Prepare broth from bones and trimmings.
  • Place meat in heavy pan with lemon juice, onion, garlic, allspice and pepper; let stand about 2 hours in this marinade.
  • Remove meat, reserving marinade mixture. Drain; brown well in hot fat in heavy skillet.
  • Place meat in stew pot; add marinade, then boili