| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boned shoulder of lamb |
| 2 |
tb |
Shortening |
| 4 |
c |
Water |
| 1 1/2 |
c |
Dried lentils |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Onion; finely chopped |
| 6 |
sm |
Carrots; scraped and cut into 2-inch lengths |
| 1 |
|
Clove garlic; minced |
| 6 |
sm |
Onions; peeled |
| 1/8 |
ts |
Powdered thyme |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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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