Caesar stew

6 Servings

Ingredients

QuantityIngredient
2poundsBoneless shoulder of lamb
cupBoiling water
3tablespoonsOnion flakes
1Bay leaf
3poundsSpinach; chopped
3cupsDiced tomatoes
teaspoonSalt
1teaspoonRosemary leaves
½teaspoonGround black pepper
2tablespoonsAll-purpose flour
2tablespoonsCold water

Directions

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, .