Lamb stew

Yield: 6 Servings

Ingredients:

3 1/2 lb Lean lamb neck meat -cut in large cubes
2 Bay leaves
10 Whole black peppercorns
1 ts Dried thyme leaves
1 tb Salt
1 Clove garlic peeled -and crushed
3 c Water
3 md Carrots peeled and -thinly sliced
3 c Potatoes cut into 1/2" cubes
6 tb Flour
3/4 c Cold water

Instructions:

1. Place lamb bay leaves peppercorns thyme salt garlic and the 3 cups water in a deep 3-quart heat-resistant non-metallic casserole. 2. Heat covered in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat covered in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat covered in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used however reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.