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