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Lamb and Turnip Stew with Cilantro Recipe

Lamb and Turnip Stew with Cilantro Recipe

4 servings



1 pound boneless lamb shoulder, fat trimmed, cubed

1 medium onion, chopped

1 tablespoon minced garlic

1 teaspoon olive oil

1/4 cup all-purpose flour

2 1/2 cups reduced-sodium tomato juice

1/2 cup dry red wine or beef broth

1 tablespoon fresh or 1 teaspoon dried sage leaves

2 cups cubed potatoes

1 1/2 cups cubed turnips

Salt and pepper, to taste

1/3 cup chopped cilantro


Saute lamb, onion and garlic in oil in large saucepan until browned, until 8 minutes, stir in flour and cook 1 minute. Add tomato juice, wine and sage and heat to boiling, reduce heat and simmer, covered, until lamb is tender 1 to 1 1/2 hours, adding vegetables during last 20 minutes. Season to taste with salt and pepper, stir in cilantro.

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