Recipe for La Madeleines Lamb Stew

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Yield:

Ingredients:

Amount	Ingredient
3 lb	boneless lamb cut medium cubes
	(shoulder or lamb leg)
2 tbl	extra-virgin olive oil
4 lrg	tomatoes chopped
1 x	bouquet garni
	(parsley, thyme and bay leaf)
3 x	garlic cloves
1 lrg	onion
1 bn	carrots
4 lrg	potatoes
1 lb	fresh green peas shelled
3 tbl	flour combined with
2 tbl	unsalted butter for roux
	Salt to taste

Instructions:

Instructions: Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes. Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base (cook for 5 more minutes).

Add water, bring to boil then reduce heat to simmer (45 minutes). Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.

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