Spring Lamb Stew

Essie Andrews, F.H.S.

  • 2 lambs breasts (about 1 1/2 lb each)
  • Salt
  • 1/4 tsp pepper
  • 2 Tbsp shortening
  • 1 garlic clove, crushed
  • 1 tsp minced onion
  • 2 Tbsp flour
  • 2 large tomatoes, cut up
  • Bouquest Garni
  • 2 Tbsp butter or margarine
  • 3 carrots, cut up
  • 3 medium white turnips, pared, cut up
  • 12 small white onions
  • 1/2 tsp granulated sugar
  • 12 tiny white new potatoes, scrubbed
  • 1 cup cooked green peas
  • 1 cup cooked green beans

About 2 hours before serving: Cut lamb into 12 pieces; sprinkle with 2 teaspoons salt and pepper. In Dutch oven, in hot shortening, brown lamb a few pieces at a time; set aside. Drain off all but small amount of fat; add garlic, onion and flour. Cook over low heat, stirring, until flour is light brown. Add 2 1/2 cups water, tomatoes, 1 tablespoon salt, Bouquet Garni, and lamb. Cover; simmer 45 minutes, or until meat is fork-tender. Remove meat; skim off fat. Return meat to Dutch oven. In skillet, melt butter. Add carrots, turnips, and onions; sprinkle with sugar. Sauté until slightly browned. Add to lamb mixture with potatoes; lift pieces of lamb so vegetables are covered by liquid; simmer 20 minutes. Add peas and beans. Heat.





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