Shirley Maclaine'S Gourmet Lamb Stew

• 1 leg of lamb (5 to 6 lb.)
• 1 Tbsp. lard or shortening
• 2 Tbsp. flour
• 1 clove garlic, peeled and minced
• 3 c. water (about)
• 2 Tbsp. tomato paste
• 1/2 tsp. bouquet garni
• 1 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 10 sugar cubes
• 1 Tbsp. water
• 1 tsp. beef extract
• 1 small yellow onion, peeled
• 6 pearl onions, peeled
• 2 small yellow turnips, peeled
• 2 small carrots, scraped
• 3 Tbsp. sweet butter
• 1 tsp. sugar
• 1 Tbsp. chopped fresh parsley

1. Have butcher prepare lamb as follows:
2. Remove
3. fell and bone, trim off excess fat;
4. cut lamb into 1
5. 1/2-inch
6. cubes. Heat lard or shortening in large skillet until
7. sizzling;
8. add lamb,trown ontll sides until golden,
9. stirring.
10. Sprinkle flour over meat, cook a few minutes, stirring constantly.
11. Add garlic, cook over very low heat until garlic begins
12. to smell. Add water (enough to barely cover meat), tomato paste, bouquet garni, salt and pepper. Cover; simmer about 15 minutes.

lamb, lard, flour, clove garlic, water, tomato paste, bouquet garni, salt, freshly ground black pepper, sugar, water, beef, yellow onion, pearl onions, yellow turnips, carrots, sweet butter, sugar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161123 (may not work)