Herbed Lamb Stew
- 2 tablespoons vegetable oil
- 1 pound lamb, cut into 3/4-inch cubes
- 2 cups
- 1 cup dry red wine (or additional broth)
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram, crushed
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cubed potatoes
- 1 1/2 cups
- 1 1/2 cups sliced celery
- 1/2 cup chopped onion
- 1/2 cup
- 3 tablespoons all-purpose flour
- Heat the oil in a large stockpot. Add half the meat and brown for about 5 minutes.
Drain the fat and transfer meat to a bowl. Repeat with remaining meat.
- Return all meat to the pot. Add broth, wine, garlic, marjoram, bay leaf, salt
and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Add
potatoes, carrots, celery and onion.
- Return pot to a boil, then reduce heat, cover and simmer 30 minutes, or until
potatoes are tender. Discard bay leaf.
- In a small bowl, whisk together the sour cream and flour. Whisk in 1/2 cup of
broth from pot. Add sour cream mixture to the pot and mix well. Cook 1 minute.
Makes 4 servings.
Source: Living Off the Lamb by the New Hampshire Sheep and Wool Growers