PHOTO and RECIPE SUBMITTED BY : Marla Patton Watson
Mutton Stew
1 16 oz can of stewed tomato
1 1/2 – cups of chopped celery
1 1/2-cups of sliced carrots
2 cups of cubed potatoes
1 16oz. Beef gravy
Salt and pepper to taste
2 lb. lamb (stew meat/cubed)
1/2 cup of chopped onion
1/2 diced yellow squash(optional)
First, boil meat in large pot on low, about 40 mins.
Then add potatoes, cook 15 mins. Than add celery, carrots, corn, squash, stewed tomato, and gravy. Cook for another 25 mins.
The absolute BEST with Navajo Fry Bread…
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