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

1. Season labm with salt, pepper, and garlic.
2. Brown in oil.
3. Add the broth, winde, vegetables, thyme, marjoram and bay leaf.
4. Bring to a boil, cover, reduce heat, and simmer for 1 hour.
5. Mix 2 tablespoons water into cornstarch and add to the stew.
6. Cook, stirring, about 2 minutes longer.
7. Remove bay leaf.
8. Serve over fluffy rice.