Lamb Stew



INGREDIENTS:

3 1/2 lb Lean lamb neck meat, cut in large cubes

2 Bay leaves

10 Whole black peppercorns

1 t  Dried thyme leaves

1 T  salt 

1 Clove garlic, peeled and crushed

3 c  Water

3 md carrots, peeled and thinly sliced

3 c  Potatoes,cut into 1/2" cubes

6 T  Flour

3/4 c  Cold water

DIRECTIONS:

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic
and the 3 cups water in a deep, 3-quart, heat-resistant,
non-metallic casserole.

2. Heat, covered, in Microwave Oven 5 minutes.

3. Skim any foam that may form.

4. Heat, covered, in Microwave Oven for an additional 25 min
or until lamb is almost tender. Stir occasionally.

5. Add carrots and potatoes and heat, covered, in Microwave
Oven 20 minutes or until lamb and vegetables are tender. Stir
occasionally.

6. While lamb and vegetables are cooling, combine the 6
tablespoons flour and 3/4 cup water in small bowl.

7. Remove bay leaves and peppercorns from stew.

8. Gradually stir flour mixture into stew and heat 3 minutes
or until sauce is thickened and smooth.

Tip: Boneless lamb may be used, however, reduce quantity of
meat to 2 1/2 pounds and decrease cooking time in
Step 4 to 15 minutes.



Lamb Stew