Stewed Breast of Lamb
|Lamb breast||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Celery soup||1 Can (10 oz)|
|Light cream||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Frozen green peas||12 Ounce|
Wipe meat with damp cloth or paper towels, and cut into 1-inch cubes.
Wash mushrooms, quarter and saute slowly with onion in fat.
Add lamb, soup and cream.
Cover, and simmer about 1 1/2 hours or until meat is tender, stirring occasionally.
Blend flour and cold water smoothly, and stir into pan to thicken gravy.
Simmer another 10 minutes, stirring constantly.
Add green peas, and continue slow cooking until just tender.
Note: This stew is pale, as meat is stewed without initial browning.