Lamb stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless lamb |
| ¼ | cup | Flour |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Garlic powder |
| 3 | tablespoons | Fat |
| 1 | cup | Diced onions |
| 1 | cup | Canned tomato sauce |
| 1 | cup | Boiling water |
| 1 | Bay leaf | |
| 1 | cup | Sliced green peppers |
| 3 | Potatoes -- peeled and | |
| Sliced | ||
| 1 | pack | Frozen mixed vegetables |
Directions
Cut the lamb into 2-inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1½ hours.
Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf.
Serves 6to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publ
Recipe By : Jennie Grossinger - "The Art Of Jewish
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