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A succulent dish to serve with parslied boiled potatoes. For garlic lovers, add lots of garlic.
- Contributed by Catsrecipes Y-Group
- Source: The Fannie Farmer Cookbook by Marion Cunningham
- Serves 6
- 2 lbs boneless shoulder of lamb, in 1½-inch cubes
- 2 tbsp flour
- 2 tbsp vegetable shortening
- 2 cups boiling tomato juice
- 1 medium onion, chopped
- 6 – 8 cloves garlic, minced (optional)
- 2 carrots, chopped
- 4 parsley, sprigs, chopped
- 1 bay leaf
- 4 cloves
- freshly ground pepper
- Trim off most of the lamb fat.
- Dust the lamb cubes with the flour.
- Melt the shortening in a heavy pot with the cover or a Dutch oven.
- Brown the lamb pieces on all sides.
- Pour the boiling tomato juice over the meat, then add the onion, optional garlic, carrots, parsley, bay leaf, and cloves.
- Lower the heat, cover, and simmer for 1½ to 2 hours, or until lamb is very tender.
- Salt and pepper to taste.
- Remove the bay leaf and serve.