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DELICIOUS LAMB STEW

3 lb boneless lamb
3 large onions
3 large carrots
4 Tbs oil
1/4 pint red wine
salt and pepper
1 Tbs finely chopped parsley
1 sprig of thyme
1 sprig of marjoram
2 cloves garlic, crushed
20zs bacon

Cut the meat into 2 inch pieces, discarding any skin and fat. Peel
and chop the onions; peel and slice the carrots. Heat the oil in
a large saucepan and fry the onions 5 minutes, add the carrots and
fry 5 minutes longer. Remove the vegetables to a plate, draining
as much oil as possible back into the pan. Add the meat to the
pan and cook over a high heat, turning it all the time to brown it
on all sides. Pour the wine into the pan, return the vegetables
and season the mixture with salt and pepper, add the parsley, thyme,
marjoram and garlic. Cut the bacon into small pieces and add to
the pan. Bring to the boil, then simmer for 2 hours. Allow to
cool, then place in the refrigerator overnight, Next day remove
the layer of solidified fat from the top. Reheat, check the
seasoning, and serve. Serve with mashed potato.

You may cook this the oven (I usually do). Cook it at 300 - 325
F about 2 - 2 1/2 hours or until tender. It freezes well too.

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