Recipe - Greek Lamb Stew

One fourth cup Allpurpose flour
Salt
Black pepper
3 pound Lamb; cut into 2" cubes
One fourth cup Olive oil
1 Bay leaf
One fourth teaspoon Ground thyme
One fourth teaspoon Dried rosemary
1 Cl Garlic
2 cup Chicken stock
1 cup White wine
1 cn Tomato sauce
2 Small white onions; blanched
One half cup Black olives; pitted

Recipe by: Elizabeth Powell Preparation Time: 2:30
Season flour with salt and pepper and dredge lamb cubes in it. Heat
olive oil in large soup kettle over medium high heat. Brown lamb cubes in
oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato
sauce. Season with additional salt and pepper to taste.
Simmer over medium heat for 1One half hours. Add blanched onions and
olives. Simmer One half hour longer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini