Lamb Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless lamb
1/4 cup	15g / 0.5oz	Flour
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
3 tablespoons	45ml	Fat
1 cup	62g / 2.2oz	Diced onions
1 cup	237ml	Canned tomato sauce
1 cup	237ml	Boiling water
1		Bay leaf
1 cup	237ml	Sliced green peppers
3		Potatoes - peeled and sliced
1		Frozen mixed vegetables

Recipe Instructions

Cut the lamb into 2-inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1 1/2 hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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