Cook Time: 55 minutes
Ingredients:
- 1 1/2 pounds lean lamb, cubed
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 green bell pepper, chopped
- 1/2 cup chopped celery
- 1 tablespoon chopped parsley
- 1 teaspoon ground sweet paprika
- pinch rosemary
- 3/4 cup hot water
- 1 1/2 cups frozen peas, thawed
- 1 pound cooked potatoes, cut in 1-inch pieces
Preparation:
Combine flour, salt, and pepper; dredge lamb pieces in mixture. Heat butter in a large heavy skillet; brown lamb cubes on all sides the transfer to a 2-quart casserole. To the skillet add onion, bell pepper, and chopped celery; cook for 5 minutes. Stir in parsley. Add mixture to lamb in casserole. Sprinkle lamb mixture with paprika and rosemary. Add hot water. Cover and bake at 350° for 1 1/2 hours. Add peas and potatoes. Continue to bake, uncovered, for 30 to 45 minutes longer, until lamb is tender. Serves 6.
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