| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 2 | lb | Boneless shoulder of lamb |
| 1 1/2 | c | Boiling water |
| 3 | tb | Onion flakes |
| 1 | Bay leaf | |
| 3 | lb | Spinach; chopped |
| 3 | c | Diced tomatoes |
| 1 1/2 | ts | Salt |
| 1 | ts | Rosemary leaves |
| 1/2 | ts | Ground black pepper |
| 2 | tb | All-purpose flour |
| 2 | tb | Cold water |
INSTRUCTIONS
Trim excess fat from lamb and cut into 1-inch cubes. Brown meat on all sides in fat trimmed from lamb. Add boiling water, onion flakes, and bay leaf. Cover and cook for 1 hour or until meat is tender. Add chopped spinach to lamb with tomatoes, salt, rosemary, and pepper. Cook for about 10 minutes or until spinach is done. Blend flour with cold water and add to stew. Cook for 1 minute or only until slightly thickened. Serve as a one-dish meal. Yield: 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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