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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I modified another recipe so much that it's practically new. I'm living in Iceland, and lamb is the cheapest meat available (happy chance!), so I used a nice lean cut and was very pleased with it. Ingredients:
1 lb lean lamb, cut into 1-inch cubes and dusted with flour |
2 tablespoons oil |
1 cup water |
2 garlic cloves, finely chopped |
2 medium onions, diced |
1 (14 ounce) can stewed tomatoes |
1 (10 1/2 ounce) can cream of chicken soup |
1 teaspoon salt |
2 teaspoons herbes de provence |
Directions:
1. Heat oil in dutch oven and brown lamb on all sides.
2. Add water and garlic, cover, and simmer for one hour, until lamb is tender.
3. Add onions, tomatoes, soup, salt, and herbes de provence, stir in well, and cover.
4. Simmer for another half hour or so until all ingredients are tender.
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