salt
1 small onion, sliced
fresh green beans, carrots, potatoes
flour and butter
Cover
lamb meat with
hot water. After it boils, set at medium simmer and season with salt. Add onion. Cover and cook until meat is
soft and meat starts to fall off bones.
Add green beans and carrot. May have to add more water. Cover and finish cooking
slow. After beans and carrots are soft, add roux (Brown) gravy
thickener. (Make roux gravy by browning
flour and butter in separate pan very slowly, stirring often to keep from
burning. When it’s light brown take some
broth from lamb stew and add to the roux.) When gravy consistency add to big
pot of stew and stir all together.
Continue to simmer little longer. Serve with boiled potatoes.
