| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Stews, Lamb | 1 | Servings | |
INGREDIENTS
| 2 | lb | Lamb stew meat |
| 2 | Tomatoes | |
| 1 | Summer squash | |
| 1 | Zucchini | |
| 1 | Potatoes | |
| 1 | cn | Mushrooms; sliced |
| 1/2 | c | Bell peppers; chopped |
| 1 | c | Onions; chopped |
| 2 | ts | Salt |
| 1 | Garlic cloves; crushed | |
| 1/2 | ts | Thyme leaves |
| 1 | Bay leaves | |
| 2 | c | Chicken stock |
| 2 | tb | Butter |
| 2 | tb | Flour |
INSTRUCTIONS
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time. ) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. <br> Serve over hot noodles or rice. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997
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