Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | * * * * * * * |
| 2 pounds | Lamb, cut in 1-inch cubes |
| 1 pounds | Potatoes, peeled and cut in cubes |
| 1 pounds | Carrots, peeled and sliced |
| 1 pounds | Onions, quartered and sliced |
| 2 \N | Bay leaves |
| ½ teaspoon | Oregano |
| ½ teaspoon | Thyme, crushed |
| ½ teaspoon | Rosemary |
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover.
SImmer for 1 hour and 30 minutes. Remove the herb bag and serve.
Serves 6 to 8.
Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
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