Title: Caesar Stew
Categories: Soup
Yield: 6 Servings

2 lb Boneless shoulder of lamb
1 1/2 c Boiling water
3 tb Onion flakes
1 Bay leaf
3 lb Spinach; chopped
3 c Diced tomatoes
1 1/2 ts Salt
1 ts Rosemary leaves
1/2 ts Ground black pepper
2 tb All-purpose flour
2 tb Cold water

Trim excess fat from lamb and cut into 1-inch cubes. Brown meat on all
sides in fat trimmed from lamb. Add boiling water, onion flakes, and bay
leaf. Cover and cook for 1 hour or until meat is tender. Add chopped
spinach to lamb with tomatoes, salt, rosemary, and pepper. Cook for about
10 minutes or until spinach is done. Blend flour with cold water and add to
stew. Cook for 1 minute or only until slightly thickened. Serve as a
one-dish meal. Yield: 6 servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.