VOLUME 1 - Kilimanjaro Foods

Irish Lamb Stew
Servings
Boneless leg of lamb
Medium onions,chopped
T Flour
1 t Salt
1/4 t Rosemary
1 lb Potatoes,cut into pieces
Small rutabagas,cubed
Jar of onions,Boiled
T Oil
Clove of garlic,minced
c Beef stock
Black peper,To Taste
Bay leaf
Carrots,Sliced
lb peas,Frozen
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook
until lightly browned, remove from pan. Add onion and garlic and cook
for a few minutes. Add flour andd stir, heat until mixture browns.
Gradually add stock while stirring. Return meat to saucepan. Add salt,
pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until
meat is almost tender. Add potatoes, carrots and turnips. Cook 30
minutes longer. Add peas and onions and continue cooking until peas
are tender, about 10-15 minutes.