Start to finish: 2 hours
1 pounds American Lamb shoulder, cut into 1-inch pieces (1 to 1 1/2)
2 tablespoons olive oil
1/4 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon pepper
2 medium onions, quartered
12 ounces canned whole tomatoes and juice
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed
1 small bay leaf, crushed
1/4 teaspoon ground cloves
2 cups water
6 medium potatoes, quartered
3 carrots, cut into thick slices
6 medium turnips, quartered
10 ounces frozen green beans
Servings: 8
1. In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings.
2. In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; stir well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves and water. Cover; bake at 350ºF for 30 minutes. Add potatoes, carrots and turnips. Bake covered another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.
1 pounds American Lamb shoulder, cut into 1-inch pieces (1 to 1 1/2)
2 tablespoons olive oil
1/4 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon pepper
2 medium onions, quartered
12 ounces canned whole tomatoes and juice
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary leaves, crushed
1 small bay leaf, crushed
1/4 teaspoon ground cloves
2 cups water
6 medium potatoes, quartered
3 carrots, cut into thick slices
6 medium turnips, quartered
10 ounces frozen green beans
Servings: 8
1. In ovenproof pan with cover, brown lamb cubes in oil. Drain drippings.
2. In small bowl, combine flour, sugar, salt and pepper. Sprinkle over lamb; stir well. Stir in onion, tomatoes, garlic, rosemary, bay leaf, cloves and water. Cover; bake at 350ºF for 30 minutes. Add potatoes, carrots and turnips. Bake covered another 30 minutes. Add beans and bake 30 minutes longer, or until meat and vegetables are tender.
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