Recipe - Lamb And Lentil Stew

2 pound Boned shoulder of lamb
2 tablespoon Shortening
4 cup Water
1 One half cup Dried lentils
1 teaspoon Salt
1 Bay leaf
1 tablespoon Chopped parsley
1 Onion; finely chopped
6 small Carrots; scraped and cut
into 2inch lengths
1 Clove garlic; minced
6 small Onions; peeled
1/8 teaspoon Powdered thyme
One half teaspoon Salt
1/8 teaspoon Pepper

Cut lamb into 2inch pieces, add to shortening in heavy kettle; brown well.
Add water, lentils, salt, bay leaf, parsley, chopped onion, carrots, and
garlic. Cover, and simmer over low heat for 2 hours or until meat and
lentils are tender. Add whole onions, thyme, salt, and pepper. Cover and
continue to cook the stew until vegetables are tender. 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.