Ragout Of Lamb Rosemary
|Lean lamb||2 Pound, cubed|
|Rosemary leaves||1⁄4 Teaspoon|
|Mint flakes||1⁄2 Teaspoon|
|Instant minced garlic||1⁄4 Teaspoon|
|Instant chopped onions||1⁄4 Cup (4 tbs)|
|Season all||1 Teaspoon|
|Celery salt||1 Teaspoon|
|Beef base||1 Teaspoon|
|Monosodium glutamate||1 Dash (Msg)|
|Water||2 Cup (32 tbs)|
1.Remove the potato skin and cut it into quarters.
2.Peel carrots and cut it into 2 inch pieces.
3.Heat oil and cook lamb in it until brown.
4.Put water, rosemary, mint, garlic, onions, season all, celery salt, sugar, MSG in it and cook by simmering for 1 1/2 hours until lamb is cooked.
5.Put carrots and potatoes.
6.Meanwhile, heat butter in a pan and cook until flour turns brown.
7.Put the mixture in the stew and cook until the gravy is thick.
8.Serve warm with noodles.