|2 pounds||Boned shoulder of lamb|
|1½ cup||Dried lentils|
|1 tablespoon||Chopped parsley|
|1||Onion; finely chopped|
|6 smalls||Carrots; scraped and cut into 2-inch lengths|
|1||Clove garlic; minced|
|6 smalls||Onions; peeled|
|⅛ teaspoon||Powdered thyme|
Cut lamb into 2-inch pieces, add to shortening in heavy kettle; brown well.
Add water, lentils, salt, bay leaf, parsley, chopped onion, carrots, and garlic. Cover, and simmer over low heat for 2 hours or until meat and lentils are tender. Add whole onions, thyme, salt, and pepper. Cover and continue to cook the stew until vegetables are tender. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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