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Categories:Viewed: 116 - Published at: 9 years ago
Ingredients
- 2 to 2 1/2 lb. lamb for stew
- 1/2 c. flour
- 1 medium size onion, chopped
- 1/4 c. unsaturated oil
- 1/2 c. sherry wine
- 1 clove garlic or to taste, chopped
- 1 tsp. salt
- pepper to taste
- garlic powder
Method
- Wash lamb and pat dry, season with salt, pepper and garlic powder.
- Roll in flour.
- Brown meat in heavy pot, in which oil has been heated.
- After browning on all sides, remove from pan; set aside.
- Drain oil from pan.
- Add onion, garlic and meat.
- Cover with water.
- Cook on medium heat for one hour in covered pot. After cooking one hour, add sherry to stew.
- Cook on low heat 1/2 hour or until tender.
- Serve over rice.
