January 15, 2004
2 Tablespoons butter or vegetable oil
1 large onion, diced
2 cloves garlic, finely minced
2 cups water
3 Tablespoons chicken bouillon
3 cups new red potatoes, unpeeled, sliced
? cup flour
? teaspoon thyme
? teaspoon marjoram
? teaspoon basil
? teaspoon dried parsley
1-? teaspoons pepper
1-? teaspoons salt (optional)
2 pounds lean American lamb leg, cut into ?- to 1-inch cubes
3 Tablespoons vegetable oil
1 package (10 ounces) frozen okra, thawed
1 package (10 ounces) frozen corn, thawed
1 package (10 ounces) frozen peas, thawed
1 jar (2 ounces) pimento, diced and drained
2 cups milk
? cup half-and-half
(Optional: ? cup grated cheddar cheese)
- Heat butter or vegetable oil in large skillet.
- Add onion and garlic; saut? until onions are transparent.
- Add 1 cup water, bouillon and potatoes.
- Bring to a boil over high heat.
- Reduce heat; simmer covered until potatoes are partially cooked.
- Meanwhile, combine flour, thyme, marjoram, basil, parsley, pepper and salt in a plastic bag.
- Add lamb cubes; coat thoroughly.
- Heat oil in Dutch oven; brown lamb cubes 'til cooked through.
- Add okra, corn, peas, 1 cup water, pimento and potato mixture to lamb cubes; bring to boil.
- Cover, stirring occasionally.
- When potatoes are done (about 15 minutes), add milk and half-and-half.
- Simmer slowly until thickened and heated through. (Do not boil.)
- Sprinkle with cheese before serving, if desired.