|Lamb shoulder||2 Pound, cut for stew|
|Corn germ oil||2 Tablespoon|
|Date sugar||1⁄4 Tablespoon|
|Whole-wheat flour||1 Tablespoon|
|Lukewarm water||2 Cup (32 tbs)|
|Bouillon||1 Cup (16 tbs)|
|Sea salt||1⁄2 Tablespoon|
|Potatoes||12 Medium, peeled and quartered|
Heat oil and add meat, cooking until browned on all sides.
Add sugar and cook 3 minutes, stirring constantly.
Pour off fat and sprinkle meat with flour and cook until brown, stirring constantly.
Add water, bouillon, onion, bay leaf, thyme, and salt.
Bring to a boil, then cover and simmer 1 hour.
Add potatoes and cook one hour more.