Ingredients:
2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
12 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
12 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Directions:
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crock-pot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice.
Recipe By The Gourmet Mom
Lisa Montalva
