Lamb Stew

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Lean lamb neck meat - cut in large cubes
2		Bay leaves
10		Black peppercorns
1 teaspoon	5ml	Dried thyme leaves
1 tablespoon	15ml	Salt
1		Garlic - peeled
		Crushed
3 cups	711ml	Water
3 cups	330g / 11oz	Carrots - peeled and (medium)
		Sliced
3 cups	711ml	Potatoes - cut into 1/2" cubes
6 tablespoons	90ml	Flour
3/4 cup	177ml	Cold water

Recipe Instructions

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3-quart, heat-resistant, non-metallic casserole.

2. Heat, covered, in Microwave Oven 5 minutes.

3. Skim any foam that may form.

4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally.

5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally.

6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl.

7. Remove bay leaves and peppercorns from stew.

8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth.

Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.

Source:
Lainie

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