and let the March winds blow!
- 12 ounces lean, boneless lamb, cut into 1-inch cubes
- 2 cups beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 medium onions, cut into wedges
- 1-1/2 cups sliced carrots
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried basil, crushed
- 1/2 cup cold beer or water
- 2 tablespoons all-purpose flour
- 1/3 cup dairy sour cream
- 2 teaspoons snipped fresh mint
1. In a large saucepan or pot combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.
2. In a small bowl stir together beer or water and flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
3. To serve, stir together the sour cream and mint. Spoon some of the sour cream mixture atop each serving. Makes 4 servings.
Make Ahead Tip: Cut up potatoes, onions, and carrots and store in separate storage bags in the refrigerator for up to 24 hours.
Nutrition facts per serving: 327 calories, 10 g total fat (4 g saturated fat), 65 mg cholesterol, 625 mg sodium, 35 g carbohydrate, 23 g protein.