Lamb Stew - (Navarin De Mouton)

Course : French
Serves: 5
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2 pounds lamb shoulder -- cut for stew
2 tablespoons butter
1/4 teaspoon granulated sugar
1 tablespoon flour
2 cups lukewarm water
1 cup consomme
1 medium onion -- studded with
1 whole clove
1 piece bay leaf
1 dash thyme
1/2 teaspoon salt
1/4 teaspoon pepper
12 medium potatoes -- peeled and quartered

Preparation / Directions:

In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until browned on all sides. Add sugar and cook for 3 minutes, stirring constantly. Pour fat off pan. Sprinkle meat with flour, and cook until brown, stirring constantly. Stir in water and consommé. Add onion, bay leaf, thyme, salt, and pepper. Bring to boil. Cover and simmer for 1 hour. Add potatoes. Cover and continue simmering for another hour. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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