LAMB STEW 1PERSON 50425

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½ lb. lamb for stew, cubed

OR

(1 lb. lamb shoulder chops)

1 cup chicken stock

1/4 cup chopped onion

1 bay leaf

salt and pepper

dash of dill

1 potato, cubed

2 carrots, sliced

1 small rutabaga, peeled and cubed,

OR

1 cup shredded cabbage

2 tbs. water

1 tbs. flour

Combine lamb, stock and seasonings in a saucepan. Bring to a boil, reduce heat and

simmer 1 hour. Add vegetables and simmer 30 minutes or until meat and vegetables are

tender. Blend flour and water together to form a paste. Add to stew, stirring until

thickened. Remove bay leaf before serving. For 1 serving, refrigerate or freeze remaining

half for another meal.