Oven Lamb Stew
|Boneless lean lamb shoulder||2 Pound, cut in 2-inch cubes|
|Salt||1 3⁄4 Teaspoon|
|Thyme||1⁄4 Teaspoon, crushed|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Head cabbage||1⁄4 Small, shredded|
|Leeks||2 , thinly sliced|
|Onions||2 Medium, sliced|
|Sliced raw potatoes||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Carrots||4 , cut in 2-inch pieces|
|White turnips||2 , quartered|
1. Put lamb into a Dutch oven. Season with salt, thyme, bay leaf, allspice, parsley, and garlic. Add cabbage, leeks, sliced onions, and potatoes. Pour in water. Cover tightly and bring rapidly to boiling.
2. Cook in a 350°F oven about 1 1/2 hours, or until meat is tender.
3. About 30 minutes before cooking time is ended, cook whole onions, carrots, and turnips separately in boiling salted water until tender. Drain.
4. Turn contents of Dutch oven into a food mill set over a large bowl. Return meat to the Dutch oven and add the cooked onions, carrots, and turnips. Discard bay leaf and allspice; force the vegetables through food mill into the bowl containing cooking liquid (or puree vegetables in an electric blender). Heat with meat and vegetables.