Bermuda Lamb Stew
|Boneless lamb shoulder||2 Pound, cubed|
|Bermuda onion||1 , thinly sliced and separated into rings|
|Shredded lettuce||2 Cup (32 tbs)|
|Ripe tomatoes||2 Medium, chopped|
|Peas||2 Pound (2 Cups - Fresh Shelled Or Frozen Thawed)|
|Yellow squash||2 Medium, cut into 2-inch pieces|
|Rosemary leaves||1⁄2 Teaspoon, crumbled|
|Ground pepper||1⁄4 Teaspoon|
|Instant chicken broth||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
1 Trim all excess fat from lamb.
Place lamb in the bottom of an electric slow cooker; add onion rings, lettuce, tomatoes, peas, squash, salt, rosemary and pepper to cover lamb.
2 Dissolve instant broth in hot water in a 2-cup measure; pour over meat and vegetables; stir to mix well; cover.
3 Cook on low (190Â° to 200Â°) 8 hours, or on high (290Â° to 300Â°) 4 hours, or until lamb is tender.
4 Turn heat control to high (290Â° to 300Â°).
Combine cornstarch and 1/3 cup cold water in a cup; stir into liquid until well-blended.
Cover; simmer 15 minutes longer, until bubbly-hot.