Yield: 6 Servings
|\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||Thyme, crushed|
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.