French lamb stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean stewing lamb; cut into 1\" cubes |
| 3 | tablespoons | Olive or salad oil |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Flour |
| 1½ | cup | Stock; (vegetable, chicken ) |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Bay leaf; crumbled | |
| ¼ | teaspoon | Marjoram |
| 2 | tablespoons | Lemon juice; (or 1/2 c. dry white wine) |
| 6 | smalls | White onions; up to 8 |
| 3 | Carrots; scraped and sliced | |
| 3 | mediums | Potatoes; cut in pieces |
| 12 | tablespoons | Finely chopped parsley |
Directions
Heat oil in heavy 4 qt. kettle Brown meat on all sides. Remove and saute onion and garlic. Return meat and sprinkle with flour. Add broth and seasoning. Mix swell. Cover and simmer ½ ho7ur. Add white onions and simmer 15 minutes. Add carrots and potatoes. Simmer 20 minutes until just fork tender. Add parsley and serve with French bread and a salad...delicious!
Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@...> on Apr 20, 1998