Herbed Lamb Stew

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.