French Lamb Stew-Theresa Shea

• 1 1/2 lb. boneless New Zealand lamb (cut from shoulder), cubed
• 2 Tbsp. salad oil
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. flour
• 2 c. bouillon
• 1 large tomato, skinned
• 1 clove garlic
• 1/8 tsp. thyme
• 1 bay leaf
• 8 small, whole potatoes
• 4 carrots, cut in 1-inch lengths
• 1 turnip, cut in 1-inch cubes
• 4 small onions, halved
• 1 (10 oz.) pkg. frozen peas
• 1 (10 oz.) pkg. frozen green beans

1. Brown lamb cubes in oil.
2. Sprinkle with sugar and cook 5 minutes.
3. Season with mixture of salt, pepper and flour; stir and continue cooking 5 minutes longer.
4. Add bouillon to cover meat. Remove seeds and chop tomato.
5. Add to lamb with garlic clove, thyme and bay leaf.
6. Bring to boil; cover and continue cooking for 1 hour or until meat is tender.
7. Add potatoes, carrots, turnip and onions.
8. Cover and cook over low heat until vegetables are tender (about 45 minutes).
9. Add peas and beans 10 minutes before serving time.
10. Makes 6 servings.

boneless new zealand lamb, salad oil, sugar, salt, black pepper, flour, bouillon, tomato, clove garlic, thyme, bay leaf, potatoes, carrots, onions, frozen peas, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210124 (may not work)