1/4 pound of thickly sliced bacon
2 cups of beef stock
or broth
1 pound of boneless lamb shoulder, cut in large bite size pieces
All purpose flour for coating
Salt & pepper to taste
1 small onion, diced
1 potato, peeled and diced large

1 cup of diced carrots
1 teaspoon of minced garlic
1 teaspoon of dried thyme
Large pinch of white sugar
1/2 cup of white wine
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Lamb Stew
at The Fatted Café
This tends to stick to the bottom of a
stock pot while simmering, so use a
slow cooker or bean pot to make this.
Put 2 cups of beef stock or broth in a bean pot in the oven or a 4-quart
slow cooker at about 325 degrees.

Dice the bacon in large pieces and fry slowly in a deep skillet until brown,
and then add it to the slow cooker.

In a medium bowl salt and pepper enough flour to coat the meat. Trim as
much fat from the meat as possible and cut into large bite size pieces. Toss
the meat pieces in the flour to coat it. Brown it in small amounts in the
frying pan, to which you might need to add more lard. As each portion of
meat is browned, add it to the slow cooker.

Next, dice the onion, potato and carrots and add them to the slow cooker
along with the remaining ingredients. Allow the mixture to cook slowly for
at least another hour or until everything is tender, stirring occasionally.