Recipe - Caesar Stew

2 pound Boneless shoulder of lamb
1 One half cup Boiling water
3 tablespoon Onion flakes
1 Bay leaf
3 pound Spinach; chopped
3 cup Diced tomatoes
1 One half teaspoon Salt
1 teaspoon Rosemary leaves
One half teaspoon Ground black pepper
2 tablespoon Allpurpose flour
2 tablespoon Cold water

Trim excess fat from lamb and cut into 1inch cubes. Brown meat on all
sides in fat trimmed from lamb. Add boiling water, onion flakes, and bay
leaf. Cover and cook for 1 hour or until meat is tender. Add chopped
spinach to lamb with tomatoes, salt, rosemary, and pepper. Cook for about
10 minutes or until spinach is done. Blend flour with cold water and add to
stew. Cook for 1 minute or only until slightly thickened. Serve as a
onedish meal. Yield: 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.