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1 boneless leg of lamb
2 medium onions, chopped
2 tbsp flour
1 tsp salt
1/4 tsp rosemary
1 lb potatoes, cut into pieces
2 small rutabagas, cubed
1 jar boiled onions
3 Tbsp oil
1 clove garlic, minced
2 cups beef stock
black pepper to taste
1 bay leaf
6 carrots, sliced
1 lb frozen peas
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and
cook until lightly browned, remove from pan. Add onion and garlic
and cook for a few minutes. Add flour andd stir, heat until mixture
browns. Gradually add stock while stirring. Return meat to saucepan.
Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1
hour or until meat is almost tender. Add potatoes, carrots and
turnips. Cook 30 minutes longer. Add peas and onions and continue
cooking until peas are tender, about 10-15 minutes.