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Stew, Lamb

Source of Recipe

Linda k. Leone..1996


List of Ingredients

1 pound,in 1 inch cubes
3 T flour
2 T butter
2 C water
1 C onion chopped
3 cloves garlic, sliced
1 (14.5 oz) fire roasted tomatoes, peeled and chopped, with juice
1/2 C rutabaga
1/2 C sliced carrots
1 C cubed celeriac
1/8 C chopped celery leaves
1 tblsp salt
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp tarragon
1/8 tsp mace
1/2-1/4 tsp red peppper flakes




Recipe

Dredge the meat in the flour. Brown the lamb in the butter, in a large pot. Add the onion and garlic and cook until the onion is limp. Stir in remaining ingredients. Cover and simmer 2 1/2 hours. Skim off any fat.