Fragrant Lamb Stew
|Lean lamb neck meat||3 1⁄2 Pound, cut in large cubes|
|Whole black peppercorns||10|
|Dried thyme leaves||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Water||3 Cup (48 tbs)|
|Carrots||3 Medium, peeled and thinly sliced|
|Potatoes||3 Cup (48 tbs), cut into 1/2 inch cubes|
|Cold water||3⁄4 Cup (12 tbs)|
Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups water in a deep, 3 quart, heat resistant, non metallic casserole.
Heat, covered, on full power 5 minutes.
Skim any foam that may form.
Heat, covered, on full power for an additional 25 min utes or until lamb is almost tender.
Add carrots and potatoes, and heat, covered, on full power 20 minutes or until lamb and vegetables are tender.
While lamb and vegetables are cooking, combine the 6 tablespoons flour and 3/4 cup water in small bowl.
Remove bay leaves and peppercorns from stew.
Gradually stir flour mixture into stew and heat on full power 3 minutes or until sauce is thickened and smooth.