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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I had forgotten all about this recipe until I found it again recently. Very hearty stuff, good old fashioned fare! I found it in one of the little books you but at the grocery stores. Ingredients:
1 -1 1/2 lb lean boneless lamb, cut into 1 inch pieces |
2 tablespoons vegetable oil |
1 cup water |
1 clove garlic, finely chopped |
4 medium potatoes, cut into 1 inch slices |
3 medium carrots, cut into 1/2 inch pieces |
2 medium onions, cut into 1/2 inch slices |
1 can cream of chicken soup |
1 teaspoon salt |
1/2 teaspoon dried rosemary leaves |
1 medium green pepper, cut into strips |
Directions:
1. In a Dutch oven cook lamb pieces in oil until brown.
2. Drain.
3. Add water and garlic.
4. Heat to boiling; reduce heat.
5. Cover and simmer until lamb is almost tender, about 1 hour.
6. Skim fat from broth.
7. Add potatoes, carrots, onions, soup, salt and rosemary.
8. Heat to boiling: reduce heat.
9. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
10. Add green pepper strips and simmer until crisp-tender, about 10 minutes.
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