Drunkards Lamb Stew
A hearty lamb stew thickened with creamy mushroom soup, spiced with garlic and green chili, finished with a splash of white wine and Scotch for depth.
Ingredients
- 3 lb. lamb scraps for stew, in 1-inch cubes
- 1/2 lb. fresh mushrooms, coarsely chopped ⓘ
- 3 to 4 cloves fresh garlic, minced
- 1 can mushroom soup
- 1 can cream of chicken soup ⓘ
- 1 c. white wine ⓘ
- 1 (8 oz.) can green chili ⓘ
- 1 c. brown rice ⓘ
- sufficient amount of water to cook rice (see rice pkg. directions), plus 1 c. ⓘ
- 1 bottle Scotch, or other favorite beverage ⓘ
Instructions
- Brown the lamb cubes in a large frying pan with a splash of oil until all sides are caramelized.
- Transfer the browned lamb and the pan drippings to a slow cooker or large casserole dish.
- Add the chopped mushrooms, minced garlic, can of mushroom soup, can of cream of chicken soup, white wine, green chili, and brown rice.
- Stir in enough water to cover the rice, then cover and cook on low for 6-8 hours or on high for 3-4 hours until the lamb is tender and the rice is cooked.
- Season with salt and pepper to taste, then stir in a bottle of Scotch (or your choice of beverage) to finish.
- Serve hot, garnished with fresh herbs if desired.
Nutrition & Diet Analysis (per serving)
245
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).