Lamb Stew

Name: Lamb Stew
Ingredients: 3 1/2 pounds lamb neck meat, lean, cut in large cubes; 2 each bay leaves; 10 Whole black peppercorns; 1 teaspoon thyme dried; 1 tablespoon salt; 1 clove garlic peeled, and crushed; 3 cups water; 3 medium carrots peeled and thinly sliced; 3 cups potatoes cut into 1/2 inch cubes; 6 tablespoons flour, all-purpose; 3/4 cup water cold

11 ingredients

11 steps

Ingredients

3 1/2 pounds lamb neck meat, lean, cut in large cubes
2 each bay leaves
10 Whole black peppercorns
1 teaspoon thyme dried
1 tablespoon salt
1 clove garlic peeled, and crushed
3 cups water
3 medium carrots peeled and thinly sliced
3 cups potatoes cut into 1/2 inch cubes
6 tablespoons flour, all-purpose
3/4 cup water cold

Directions

1

Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep 3 quart, heat-resistant, non-metallic casserole.
2

Heat, covered, in Microwave Oven 5 minutes.
3

Skim any foam that may form.
4

Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender.
5

Stir occasionally.
6

Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender.
7

Stir occasionally.
8

While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl.
9

Remove bay leaves and peppercorns from stew.
10

Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth.
11

Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.