Fruited Lamb Stew De Luxe
|Boneless lean lamb||1 1⁄2 Pound, cut in 1 1/2 in. pieces|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Beef broth||3 Cup (48 tbs)|
|Brown sugar||1 Tablespoon|
|Onions||3 , coarsely chopped|
|Dried apricots||3⁄4 Cup (12 tbs)|
|Pitted dried prunes||1⁄2 Cup (8 tbs)|
|Lemon slices||4 , cut in quarters|
|Frozen brussels sprouts||30 Ounce, partially thawed to separate sprouts (3 10 Ounce Packages)|
|Noodle ring||10 Ounce|
Coat lamb with a mixture of flour, salt, pepper, and allspice; set remaining flour aside.
Brown the meat on all sides in heated butter in a large saucepot.
Add 2 1/2 cups of the broth, the brown sugar, onions, apricots, prunes, and lemon slices.
Cover and bring to boiling.
Reduce heat and simmer about 1 hour.
Add Brussels sprouts and continue cooking 15 to 20 minutes, or until sprouts are just tender.
Blend remaining 1/2 cup broth and reserved seasoned flour.
Stir into boiling stew.
Boil and stir 1 to 2 minutes.
Serve in Noodle Ring.