| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Lamb, Stews |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb stew meat |
| 2 |
|
Tomatoes |
| 1 |
|
Summer squash |
| 1 |
|
Zucchini |
| 1 |
|
Potatoes |
| 1 |
|
Mushrooms, sliced |
| 1/2 |
c |
Bell peppers, chopped |
| 1 |
c |
Onions, chopped |
| 2 |
t |
Salt |
| 1 |
|
Garlic cloves, crushed |
| 1/2 |
t |
Thyme leaves |
| 1 |
|
Bay leaves |
| 2 |
c |
Chicken stock |
| 2 |
T |
Butter |
| 2 |
T |
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. 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”