Lamb, Lima Beans and Potato Stew

• 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 1/4 to 2 3/4 cups)
• 2 teaspoons canola oil
• 1 large clove garlic
• 8 ounces lean lamb
• 9 ounces small new potatoes
• 18 to 1/4 teaspoon hot pepper flakes
• 2 cups no-salt-added crushed tomatoes
• 1 1/2 cups frozen baby lima beans
• 1 cup dry red wine
• 18 teaspoon salt
• Freshly ground black pepper

1. If using whole onion, chop and saute in very hot oil in nonstick skillet.
2. Mince garlic and add to onion.
3. Trim and grind lamb.
4. Scrub potatoes but do not peel; slice in food processor.
5. If small potatoes are not available, quarter the potatoes before slicing.
6. When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes.
7. Stir well and cook over medium heat until lamb browns.
8. Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer.
9. Season with salt and pepper.

onion, canola oil, clove garlic, lean lamb, potatoes, hot pepper, nosalt, beans, red wine, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1193 (may not work)