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Lamb Stew With Spring Vegetables
(Navarin Printanier)
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| What You Need: |
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2 pounds lamb, cut in 1½-inch cubes, well trimmed
2 tablespoons flour
2 tablespoons salad oil
1 can (10½ ounces) condensed beef consomme
1 can (about 16 ounces) tomatoes cut up
1 large clove garlic, minced
1 medium bay leaf
¼ teaspoon rosemary leaves, crushed
¼ teaspoon thyme leaves, crushed
4 medium carrots (about ½ pound), cut in 2-inch pieces
8 small whole white onions (about ½ pound)
2 medium potatoes, quartered
2 medium purple-top turnips, quartered
1 package (10 ounces) frozen peas
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| How To Cook: |
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1. Dust lamb with flour.
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2. Brown lamb in oil in a large saucepan; pour off fat.
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3. Add consomme, tomatoes, garlic and seasonings; cover and cook over low heat 45 minutes.
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4. Add remaining ingredients except peas; cook 45 minutes.
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5. Add peas; cook 5 minutes more, or until dope, stirring occasionally.
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