Lamb Stew 3 tablespoons corn oil 2 pounds stewing lamb -- cut in 2" cubes 1 Beef bouillon cube 2 teaspoons salt 1 Bay leaf 1/4 teaspoon crushed dried thyme leaves 4 1/2 cups water 6 Carrots -- cut in 3" strips 12 small white onions 1/4 cup corn starch
In skillet heat corn oil over medium heat. Add lamb; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2 cup water. Stir into lamb mixture. Bring to boil, stirring constantly; boil 1 minute. HAPPY NEW YEAR FROM THE LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
