| 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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”