Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic
Amount Measure Ingredient -- Preparation Method
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-----EILEEN LAMPARELLI CGDR39A-----
1 1/2 pounds LAMB -- FOR STEW
Turnip -- diced
2 lg Onions -- cut in chunks
Salt and pepper
5 md Potatoes -- quartered
1 1/2 cups Chicken broth
Celery stalks -- sliced
Bay leaf
Cut lamb into 1" cubes, removing pieces of fat. Wipe meat with damp cloth.
Layer vegetables and meat in a 3 qt. lightly greased casserole, beginning
and ending with vegetables. Salt and pepper each layer lightly. Add chicken
broth and bay leaf; cover tightly. Bake at 325 for 2 hours.
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Per serving: 476 Calories; 29g Fat (56% calories from fat); 29g Protein;
23g Carbohydrate; 95mg Cholesterol; 944mg Sodium
