Lamb Stew

2 pounds round lamb steak or leg, trimmed and cubed
1 med. onion, diced
2 T. olive oil
6 cups boiling water
1 cup red wine
1 T. lemon juice
2 cloves garlic
2-3 bay leaves
1 T. salt
½ t. paprika
dash allspice
Vegetable Suggestions:
3 carrots, sliced
2 stalks celery, sliced
1 zucchini squash, cubed
1 yellow squash , cubed
5-6 oz. butternut squash, cubed
1 Jerusalem artichoke, cubed

4 roma or medium tomatoes

1 T. Bragg's liquid aminos

In large pot, brown the lamb in olive oil a little at a time. Add all other ingredients except vegetables and liquid aminos. Cover and simmer for two hours. Add all vegetables except tomatoes and cook an additional 30 minutes. Add tomatoes the last five minutes.
If you want a thicker stew, pour off broth in separate pot. Add 1/2 cup water in a shaker and add 2-3 T. rice flour. Shake until smooth. Add mixture slowly to meat stock, stirring constantly until gravy bubbles. Then cook about 5 more minutes stirring often. Pour over meat and vegetables, add the liquid aminos and serve.
Serves: 6-8

Copyright 11-13-1989 by Nancy Greene