Lamb Stew with Potatoes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lbs cubed lamb 2 medium onions, chopped 2 Tbs lard or vegetable oil
8 medium potatoes, quartered 1/2 lb mushrooms, sliced 2 Tbs fresh parsley, chopped
1/2 tsp marjoram 2 Tbs flour



1 Trim any excess fat from the lamb. Heat the lard or oil in a large pot on medium-high. When quite hot, add the lamb and brown on all sides. Add the onions and fry, stirring occasionally, till almost golden. Add the sliced mushrooms and fry a few minutes longer.
2 Pour on about 8 cups of water, more than enough to cover the meat. Bring to a low boil, then reduce the heat to medium-low. Season with marjoram, parsley, salt, and freshly ground black pepper. Partially cover and let simmer till the lamb is tender, about 1-1/2 hours.
3 Add the potatoes to the stew and some more water to cover, if needed. Bring back to a boil, then simmer till the tubers are done, about 20 minutes.
4 Mix the flour with some water, then add some of the broth from the stew; mixing well, incorporate this thickener into the stew and cook for a couple more minutes.
5 Serve with bread or rice and a green salad.

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