Lamb Stew From The Ardennes Recipe
Ingredients
2 tablespoons butter
1 1/2-2 pounds boneless leg of lamb, cubed
2 cups water
1 clove garlic, crushed
3 medium sized carrots, peeled and sliced
2 turnips, cubed
1 onion, sliced
1/4 small cabbage, shredded
1 teaspoon salt
Freshly ground black pepper
4 medium sized potatoes, peeled and thinly sliced
Directions
Melt the butter in a heavy casserole and saute the lamb over high heat until brown.
Add the water, garlic, carrots, turnips, onion, cabbage, salt and pepper and bring to a boil.
Lower the heat, cover and simmer 1 1/2 hours.
Add the potatoes, cover and simmer 30 minutes more.
Add the water, garlic, carrots, turnips, onion, cabbage, salt and pepper and bring to a boil.
Lower the heat, cover and simmer 1 1/2 hours.
Add the potatoes, cover and simmer 30 minutes more.
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