posted by lynn102 02-27-103 6:31 PM
Lamb Stew in a Bread Bowl
1 1/2 pounds lean, boned lamb shoulder
1/4 cup flour
2 tablespoons vegetable oil
2 cloves garlic, crushed
3/4 teaspoon black pepper
1 beef bouillon cube, crushed
1/4 cup burgundy wine
2 cups water
5 medium carrots, chopped
3 medium potatoes, peeled, sliced
2 large onions, chopped
2 ribs celery, sliced
1 cup frozen peas
1/4 pound fresh mushrooms, sliced
1 large, round loaf bread
Cut lamb into 1-inch cubes or have butcher do it. Coat lamb with flour. Over low heat, heat oil in heavy pot or Dutch oven. Add lamb and brown on all sides. Add garlic, cook until soft, about 1 minute. Add ground pepper, bouillon, wine, water, carrots, potatoes, onions and celery. Cover; simmer 30 to 35 minutes.
Add peas and mushrooms. Bring to boil; correct seasonings, if necessary; cover and simmer 10 minutes.
Serve in hollowed-out bread. Makes 6 to 8 servings.
Slice bread crosswise near top. Hollow-out bottom portion of bread, leaving a 1-inch border. fill "bowl" with hot stew; cover with "lid" (cut-off top).
NOTE: For thicker stew, mix together 2 tablespoons butter and 2 tablespoons flour to make a paste. Stir paste into stew and simmer until slightly thickened and smooth. For thinner stew, increase stock.