Ingredients:
- 2 pounds lamb stew meat, or cubed lean boneless lamb
- 2 medium tomatoes, peeled and seeded, chopped
- 1 summer squash
- 1 zucchini
- 2 to 3 medium potatoes
- 1 can mushrooms, sliced
- 1/2 cup bell peppers, chopped
- 1 cup onions, chopped
- 2 teaspoons salt
- 1 garlic clove, crushed
- 1/2 teaspoon thyme leaves
- 1 bay leaf
- 2 cups stock, chicken
- 2 tablespoons butter
- 2 tablespoons flour
Preparation:
Slice summer squash and zucchini. Dice potatoes.Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.
Turn to high setting. Blend flour and butter, then shape into small balls. Drop
into stew and cook, stirring frequently, until thickened.
Serve over hot cooked noodles or rice.
Serves 8.
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