Recipe

A A A

• 1 -1 1/2 lb lean boneless lamb , cut into 1 inch pieces
• 2 tbsp vegetable oil
• 1 cup water
• 1 clove garlic, finely chopped
• 4 medium potatoes , cut into 1 inch slices
• 3 medium carrots , cut into 1/2 inch pieces
• 2 medium onions , cut into 1/2 inch slices
• 1 can cream of chicken soup
• 1 tsp salt
• 1/2 tsp dried rosemary leaves
• 1 medium green pepper , cut into strips

• 1 In a Dutch oven cook lamb pieces in oil until brown.
• 2 Drain.
• 3 Add water and garlic.
• 4 Heat to boiling; reduce heat.
• 5 Cover and simmer until lamb is almost tender, about 1 hour.
• 6 Skim fat from broth.
• 7 Add potatoes, carrots, onions, soup, salt and rosemary.
• 8 Heat to boiling: reduce heat.
• 9 Cover and simmer until lamb and vegetables are tender, about 30 minutes.
• 10 Add green pepper strips and simmer until crisp-tender, about 10 minutes.