| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boned shoulder of lamb |
| 2 |
T |
Shortening |
| 4 |
c |
Water |
| 1 1/2 |
c |
Dried lentils |
| 1 |
t |
Salt |
| 1 |
|
Bay leaf |
| 1 |
T |
Chopped parsley |
| 1 |
|
Onion, finely chopped |
| 6 |
|
Carrots, scraped and cut |
|
|
into 2-inch lengths |
| 1 |
|
Clove garlic, minced |
| 6 |
|
Onions, peeled |
| 1/8 |
t |
Powdered thyme |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
Cut lamb into 2-inch pieces, add to shortening in heavy kettle; brown
well. Add water, lentils, salt, bay leaf, parsley, chopped onion,
carrots, and garlic. Cover, and simmer over low heat for 2 hours or
until meat and lentils are tender. Add whole onions, thyme, salt, and
pepper. Cover and continue to cook the stew until vegetables are
tender. 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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