Recipe - Lamb And Vegetable Stew

2 pound Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms; cut or sliced up
One half cup Bell peppers; chopped
1 cup Onions; chopped
2 teaspoon Salt
1 Garlic cloves; crushed
One half teaspoon Thyme leaves
1 Bay leaves
2 cup Chicken stock
2 tablespoon Butter
2 tablespoon Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time. ) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened. br Serve over hot
noodles or rice.
Posted to recipeludigest Volume 01 Number 408 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997