View source for LAMB STEW WITH RICE


== Description ==
Makes 6 servings.
=== Ingredients ===
* 1 1/2 pounds lean [[Lamb]] shoulder, cut into 1-inch cubes
* 1 teaspoon [[salt]]
* 1/4 teaspoon ground [[black pepper]]
* 1 clove [[garlic]], crushed
* 1 teaspoon [[vegetable oil]]
* 2 cups fat-free [[beef broth]]
* 1/3 cup [[white wine]]
* 1/2 cup sliced [[green onions]]
* 2 cups diagonally sliced [[carrot]]s
* 1 1/2 cups cubed [[turnips]]
* 1/4 teaspoon [[thyme]]
* 1/2 teaspoon [[marjoram]]
* 1 [[bay leaf]]
* 1 tablespoon [[cornstarch]]
* 3 cups hot cooked [[rice]]
== Procedures ==
Season [[Lamb]] with [[salt]], [[pepper]] and [[garlic]]. Brown in [[oil]]. Add broth, wine, vegetables, [[thyme]], [[marjoram]] and [[bay leaf]]. Bring to a boil, cover, reduce heat, and simmer for 1 hour.

 

Mix 2 tablespoons [[water]] into [[cornstarch]]. Add to stew. Cook, stirring, about 2 minutes longer. Remove [[bay leaf]]. Serve over fluffy [[rice]].
=== Other Links ===
== See also ==

[[Category:American Soups]]
[[Category:Beef stock and broth Recipes]]
[[Category:Lamb Recipes]]
[[Category:Marjoram Recipes]]
[[Category:Rice Recipes]]
[[Category:Soup Recipes]]
[[Category:Thyme Recipes]]
[[Category:Turnip Recipes]]