Recipe - Lamb Stew

3 One half pound Lean lamb neck meat,
cut in large cubes
2 Bay leaves
10 Whole black peppercorns
1 teaspoon Dried thyme leaves
1 tablespoon Salt
1 Clove garlic, peeled
and crushed
3 cup Water
3 md Carrots, peeled and
thinly cut or sliced up
3 cup Potatoes,cut into 1/2" cubes
6 tablespoon Flour
Three fourths cup Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups
water in a deep, 3quart, heatresistant, nonmetallic casserole. 2. Heat,
covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4.
Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb
is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat,
covered, in Microwave Oven 20 minutes or until lamb and vegetables are
tender. Stir occasionally. 6. While lamb and vegetables are cooling,
combine the 6 table spoons flour and Three fourths cup water in small bowl. 7.
Remove bay leaves and peppercorns from stew. 8. Gradually stir flour
mixture into stew and heat 3 minutes or until sauce is thickened and
smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to
2 One half pounds and decrease cooking time in Step 4 to 15 minutes.

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