LAMB STEW WITH RICE

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds lean lamb shoulder, cut into 1-inch cubes
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1 clove garlic, crushed
 * 1 teaspoon vegetable oil
 * 2 cups fat-free beef broth
 * 1/3 cup white wine
 * 1/2 cup sliced green onions
 * 2 cups diagonally sliced carrots
 * 1 1/2 cups cubed turnips
 * 1/4 teaspoon thyme
 * 1/2 teaspoon marjoram
 * 1 bay leaf
 * 1 tablespoon cornstarch
 * 3 cups hot cooked rice

Directions
Season lamb with salt, pepper and garlic. Brown in oil. Add broth, wine, vegetables, thyme, marjoram and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 1 hour.

Mix 2 tablespoons water into cornstarch. Add to stew. Cook, stirring, about 2 minutes longer. Remove bay leaf. Serve over fluffy rice.