Glorious Lamb Stew
|Lamb||2 Pound, cubed|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||2 Tablespoon|
|Celery stalks leaves||3 (Leaves Of 3 Celery Stalks)|
|Mushrooms||4 Medium, sliced|
|Potatoes||5 Medium, quartered|
|Cooked peas||1 Cup (16 tbs)|
Place fat in skillet over high heat.
Salt and pepper lamb cubes; brown in hot fat evenly on all sides.
Drain fat from pan; reserve.
Reduce heat; add garlic to lamb in skillet.
Sprinkle flour over lamb and garlic; cook, stirring, until blended well.
Add 2 cups water and tomato paste to lamb mixture, blending well; bring to a boil.
Pour mixture into 3-quart casserole.
Dice 1 carrot; tie onion slices, carrot, celery leaves, bay leaf and parsley in cloth bag.
Add to casserole.
Bake, covered, at 325 degrees for 30 minutes; remove bag.
Heat reserved fat in skillet; cook mushrooms gently for 3 minutes.
Remove from skillet.
Cut remaining carrots into quarters; add to skillet with onions.
Sprinkle sugar over carrots and onions; cook until glazed.
Add mushrooms, glazed vegetables and potatoes to lamb mixture.
Bake, covered, for 1 hour longer or until lamb and vegetables are tender.
Pour in sherry and peas just before serving.