Country Lamb Stew

  • Servings: 6
  • Rating:


  • 3-1/2 pounds boneless lamb shoulder roast
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce
  • 1/2 teaspoon dried basil leaves, crumbled
  • 1/2 teaspoon dried oregano leaves,crumbled
  • 1-1/2 cups baby-cut carrots
  • 3 small red potatoes, quartered
  • 2 small turnips, peeled and cut into eighths
  • 2 celery stalks, cut into 1-1/2-inch pieces
  • 1 onion, cut into eighths


Trim off excess fat from lamb. Cut meat into 1-1/2-inch chunks; coat with mixture of flour and garlic powder. Reserve remaining flour mixture.

Heat oil in Dutch oven or large saucepan over medium-high heat. Add lamb and brown on all sides.

Stir in 1-1/2 cups water, teriyaki sauce, basil and oregano; cover and bring to boil. Reduce heat; simmer 1 hour.

Add carrots, potatoes and turnips; simmer, covered, 15 minutes. Stir in celery and onion; simmer, covered, 15 minutes longer, or until lamb and vegetables are tender.

Meanwhile, blend reserved flour mixture with 2 Tbsp. water. Stir into meat mixture; return to boil and cook until slightly thickened.