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Source: America's Favorite Food Associations

Quick and Easy Lamb Stew
This recipe is quick and easy just as its name suggests!
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Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 medium onions, cut into wedges
1 clove garlic, minced
1 tablespoon horseradish
1 tablespoon brown mustard
1 teaspoon dried thyme
1 15 oz. can canned stewed tomatoes, undrained
3 or 4 medium potatoes, peeled and cubed
2 carrots, cut into 1/2-inch slices
2 stalks celery, cut into 1/2-inch slices
1 1/2 cups (4 ounces) fresh mushrooms, small
1 cup frozen peas
1 12 oz. jar brown gravy

Spray a large saucepan with non-stick spray. Brown lamb cubes and add onion, garlic, horseradish, mustard, and herbs; mix well. Stir in tomatoes, cover and simmer 15 minutes. Add potatoes, carrots, celery, and mushrooms. Cover and cook 15 to 20 minutes or until meat and vegetables are tender. Stir in peas and gravy; heat through. Serve with a crisp green salad and warmed cornbread.

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