Source:

mhb from nj

Serves/Makes:serves 6

Ingredients

• 1 lb (.5 kg) boneless lamb cut into cubes
• 1 medium to large onion cut into thin wedges
• 1 bay leaf
• 1 tsp (5 ml) salt(optional)
• 1/2 tsp (2 ml) ground black pepper
• 2 c beef broth
• 2 c water
• 2 medium potatoes, cut into small cubes(2 cups)
• 1 medium turnip,peeled and chopped(1 cup)
• 1 9 oz (252 grm) package of frozen cut green beans
• 3/4 tsp (4 ml) dried parsley
• 1/4 tsp (1 ml) dried basil
• 1/4 tsp (1 ml) dried oregano

Preparation

• In a large saucepan or dutch oven combine lamb,onion, bayleaf,salt..if using, pepper, beef broth and water.
• Bring to a boil.
• Reduce heat, cover and simmer for about an hour.
• Add the rest of the ingredients.
• Cover and simmer for about 30 minutes or until vegetables are tender.
• Remove bay leaf before serving.
• Adjust the seasonings and serve.

Comments

This recipe was adapted from BETTER HOMES and GARDENS....SOUPS & STEWS cook book.