Caesar stew

Yield: 6 Servings

Measure Ingredient
2 pounds Boneless shoulder of lamb
1½ cup Boiling water
3 tablespoons Onion flakes
1 Bay leaf
3 pounds Spinach; chopped
3 cups Diced tomatoes
1½ teaspoon Salt
1 teaspoon Rosemary leaves
½ teaspoon Ground black pepper
2 tablespoons All-purpose flour
2 tablespoons Cold water

Trim excess fat from lamb and cut into 1-inch cubes. Brown meat on all sides in fat trimmed from lamb. Add boiling water, onion flakes, and bay leaf. Cover and cook for 1 hour or until meat is tender. Add chopped spinach to lamb with tomatoes, salt, rosemary, and pepper. Cook for about 10 minutes or until spinach is done. Blend flour with cold water and add to stew. Cook for 1 minute or only until slightly thickened. Serve as a one-dish meal. 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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