Lamb Stew With Caraway
|Boneless lamb||1 1⁄2 Pound, cut into 1 inch cubes|
|Garlic||1 Clove (5 gm), finely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Caraway seeds||1 Teaspoon|
|Potatoes||4 Medium, peeled and cut in large cubes|
|Whole onions||8 Small, peeled|
|Carrots||6 , scraped and sliced thick|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Melt the fat in a skillet and brown the lamb well on all sides, using moderate heat. Sprinkle with salt, pepper, garlic and flour, stirring well to coat the lamb. Add the wine and enough water to almost cover the meat. Add more water later if the liquid cooks too low. Sprinkle with caraway seeds. Cover and cook one hour.
2. Add potatoes, onions and carrots, cover tightly and cook slowly until the lamb is tender, about thirty minutes.