Belgian Lamb Stew
|Cooking oil||2 Tablespoon|
|Boneless lamb||2 Pound, cut into 1-inch cubes|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Large, chopped|
|Water||1 1⁄2 Cup (24 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Ground cloves||1⁄8 Teaspoon|
|Potatoes||8 Small (Tiny Ones)|
|Turnips||4 Small, quartered|
|Belgian endive||3 Bunch (300 gm)|
|Cold water||3 Tablespoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
In 4 1/2-quart Dutch oven heat cooking oil over medium heat.
Add half of the lamb, turning to brown on all sides, Remove lamb; set aside.
Cook remaining lamb and garlic till browned.
Add first half of lamb and onion; cook till onion is tender,
Add the 1 1/2 cups water, the beef broth, salt, bay leaf, thyme, cloves, and pepper.
Bring to boiling; simmer, covered, 40 minutes.
Add unpeeled potatoes and turnips; simmer, covered, 30 minutes more.
Trim off base of each bunch of endive; slice into 1/2-inch lengths.
Place endive atop stew; simmer 5 to 8 minutes.
Stir cornstarch into the 3 tablespoons cold water.
Add to stew.
Bring to boiling over medium heat, stirring constantly; boil 1 minute.
Stir in the snipped parsley