Lamb Stew
1−1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all−purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite−size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt,
pepper and flour in large mixing bowl−toss to coat meat evenly. Brown meat
in frying pan with bacon fat. Put meat into stock pot−leave 1/4 cup of fat
in frying pan. Add the garlic and yellow onion and saute till onion begins
to become golden. Deglaze frying pan with 1/2 cup water and add the
garlic−onion mixture to the stock pot with bacon pieces, beef stock and
sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining
ingredients to pot and simmer covered for 20 minutes until vegetables are
tender.