Ingredients:
3 lbs boneless lamb shoulder, trimmed and cut into large pieces
1 tsp dried thyme
1 bay leaf
5 cups chicken broth
3- 18oz bags Reser's Potato Express
Diced Potatoes
1 large onion, chopped
1 lb carrots, peeled and cut into large pieces
6 tbsp all-purpose flour
1/4 cup vegetable oil
Salt & Pepper
Preparation:
In a large kettle, simmer lamb, herbs, and 3 cups chicken broth for 1 1/2
hours. Add to the lamb mixture the carrots, onion and remaining broth and
simmer for about 30 minutes. Add Reser's Potato Express diced potatoes and
simmer an additional 30 minutes.
Whisk together the flour and oil until smooth and stir
into stew a tablespoon at a time. Simmer until thickened and season with salt
and pepper to taste.
Yield: 6 to 8 servings
