Lamb and Pepper Stew

• 1 -1 12 lb lean boneless lamb, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 1 cup water
• 1 clove garlic, finely chopped
• 4 medium potatoes, cut into 1 inch slices
• 3 medium carrots, cut into 1/2 inch pieces
• 2 medium onions, cut into 1/2 inch slices
• 1 can cream of chicken soup
• 1 teaspoon salt
• 12 teaspoon dried rosemary leaves
• 1 medium green pepper, cut into strips

1. In a Dutch oven cook lamb pieces in oil until brown.
2. Drain.
3. Add water and garlic.
4. Heat to boiling; reduce heat.
5. Cover and simmer until lamb is almost tender, about 1 hour.
6. Skim fat from broth.
7. Add potatoes, carrots, onions, soup, salt and rosemary.
8. Heat to boiling: reduce heat.
9. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
10. Add green pepper strips and simmer until crisp-tender, about 10 minutes.

lean, vegetable oil, water, clove garlic, potatoes, carrots, onions, cream of chicken soup, salt, rosemary, green pepper

Taken from www.food.com/recipe/lamb-and-pepper-stew-51753 (may not work)