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By Craig Claiborne
Trim the lamb and discard excess fat. Cut meat into one-inch pieces. Mix the salt and pepper and rub into meat. Brown the meat in the butter.
Add the garlic, lemon rind and juice, bay leaf, anchovies and stock. Cover and cook slowly for about one hour. Add the potatoes and mushrooms and cook for thirty minutes longer.
Blend the flour with the water and add to the stew. Cook for one to two minutes, or until thickened.
© 1966 Craig Claiborne estate. All rights reserved.