Cookbook

Succotash Lamb Stew

by

Ingredients

  • 2 Tbsp margarine
  • 1 lb agneau, ragout
  • 1 moyen oignon, hache
  • 1 gousse ail, hache
  • 4 moyennes tomate, en des
  • 1/2 cup bouillon
  • 1 1/2 tsp sel
  • 1/4 tsp poivre
  • 3 Tbsp farine
  • 3 Tbsp eau
  • 1 10 oz mais, paquet, congele
  • 1 1/2 cup lima beans, cooked

Instructions

Melt margarine, add lamb, onion and garlic and cook over medium heat until lamb is browned, stirring occasionally. Add tomaotes, stock, salt and pepper; mix well. Cover and cook 40' over low heat, stirring occasionally. Blend flour with water. Add flour mixture, corn and beans to lamb mixture. Mix well. Cover and cook 10' over low heat, strring occasionally. Serve with rice.

Lamb around the world, p. 83

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Notes