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.