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Source: Living Off the Lamb by the New Hampshire Sheep and Wool
Growers Association
2 tablespoons vegetable oil
1 pound lamb, cut into 3/4-inch cubes
2 cups beef broth
1 cup dry red wine (or additional broth)
2 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cubed potatoes
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1/2 cup chopped onion
1/2 cup sour cream
3 tablespoons all-purpose flour
Heat the oil in a large stockpot. Add half the meat and brown for about 5 minutes.
Drain the fat and transfer meat to a bowl. Repeat with remaining meat.
Return all meat to the pot. Add broth, wine, garlic, marjoram, bay leaf, salt
and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes.
Add potatoes, carrots, celery and onion.
Return pot to a boil, then reduce heat, cover and simmer 30 minutes, or until
potatoes are tender. Discard bay leaf.
In a small bowl, whisk together the sour cream and flour. Whisk in 1/2 cup of
broth from pot. Add sour cream mixture to the pot and mix well. Cook 1 minute.
Makes 4 servings.
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