French lamb stew

Yield: 1 Servings

Measure Ingredient
2 pounds Lean stewing lamb; cut into 1\" cubes
3 tablespoons Olive or salad oil
1 medium Onion; chopped
1 \N Clove garlic; minced
2 tablespoons Flour
1½ cup Stock; (vegetable, chicken )
1½ teaspoon Salt
⅛ teaspoon Pepper
1 \N 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 \N Carrots; scraped and sliced
3 mediums Potatoes; cut in pieces
12 tablespoons Finely chopped parsley

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

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