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French Lamb Stew

2 lb Lean stewing lamb; cut into 1" cubes
3 tb Olive or salad oil
1 md Onion; chopped
1 Clove garlic; minced
2 tb Flour
1 1/2 c Stock; (vegetable, chicken )
1 1/2 ts Salt
1/8 ts Pepper
1 Bay leaf; crumbled
1/4 ts Marjoram
2 tb Lemon juice; (or 1/2 c. dry white wine)
6 sm White onions; up to 8
3 Carrots; scraped and sliced
3 md Potatoes; cut in pieces
12 tb Finely chopped parsley


Heat oil in heavy 4 qt. kettle Brown meat on all sides. Remove and saute onion and garlic. Return meat and sprinkle with flour. Add broth and seasoning. Mix swell. Cover and simmer 1/2 ho7ur. Add white onions and simmer 15 minutes. Add carrots and potatoes. Simmer 20 minutes until just fork tender. Add parsley and serve with French bread and a salad. . . delicious!




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