Lamb and Vegetable Stew
- 2 lb Lamb stew meat
- 2 Tomatoes
- 1 Summer squash
- 1 Zucchini
- 1 Potatoes
- 1 cn Mushrooms; sliced
- 1/2 c Bell peppers; chopped
- 1 c Onions; chopped
- 2 ts Salt
- 1 Garlic cloves; crushed
- 1/2 ts Thyme leaves
- 1 Bay leaves
- 2 c Chicken stock
- 2 tb Butter
- 2 tb Flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time. ) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened.
Serve over hot
noodles or rice.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
on Dec 27, 1997
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time. ) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened.
Serve over hot
noodles or rice.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
