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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 1 1/2 lb. boneless lamb breast or shoulder, cubed about 1-inch
- 2 Tbsp. cooking oil
- 2 c. veal or chicken stock
- 1 bayleaf
- 1 garlic clove
- 1 tsp. salt
- 1 1/2 tsp. fresh ground pepper
- 3 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and cut into 1-inch lengths
- 2 large onions, quartered
- 1 Tbsp. flour, dissolved in 1 1/2 Tbsp. cold water
Method
- Using a stew pot, brown the meat in the oil.
- Add stock, bay leaf, garlic and seasonings; bring to a boil, then reduce heat to simmer.
- Skim away and discard the froth or scum that rises during the first moments of cooking.
- Cover pot and simmer 45 minutes to 1 hour, until meat is quite tender.
