Classic Grecian Lamb Stew

• 1 tablespoon olive oil
• 1 12 lbs lean lamb fillets, trimmed of fat and cut into 1 inch cubes
• 1 (8 ounce) can tomato sauce
• 2 whole cloves
• salt and pepper
• 1 small bay leaf, crumbled
• 34 cup consomme or 34 cup water or 34 cup dry red wine
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 cup diced onion
• 1 cup diced carrot
• 1 small turnip, diced
• 1 medium potato, diced
• 1 cup frozen green beans

1. Heat oil in large skillet over medium-high heat and quickly brown lamb on all sides.
2. Add tomato sauce, cloves, salt, pepper, bay leaf, consomme or other liquid, lemon juice and garlic.
3. Mix well, cover and let simmer 30 minutes.
4. Mix onion, carrots, turnip and potatoes with meat.
5. Cover and let cook until vegetables are tender, about 1 hour.
6. Sprinkle frozen green beans over stew and cook 15-20 minutes.

olive oil, lean lamb, tomato sauce, cloves, salt, bay leaf, water, lemon juice, clove garlic, onion, carrot, potato, frozen green beans

Taken from www.food.com/recipe/classic-grecian-lamb-stew-87984 (may not work)