Ingredients
- 1 lb lamb stew meat
- 1/2 cup flour
- 1 tablespoon sumac
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons sumac
- salt, to taste
- 3 tablespoons olive oil
- 4 cups good beef stock
- 1/2 pound baby yellow creamer potatoes
- 1/2 pound green beans, ends snipped and cut in half
- 1/2 pound baby carrots, tops removed, left whole
Directions
Lightly toss the lamb with the flour and 1 tablespoon of sumac.
Brown in olive oil over low heat, do not use high heat or it will burn.
Once browned move the meat to a plate.
Add the onions to the pan and cook until slightly soft, about 5 minutes, add the garlic and give a quick stir.
Return the meat to the pan and add the broth, sprinkle the remaining sumac over the top.
Lower the heat to a low simmer, cover and let cook about 1 1/2 hours – 2 hours.
The longer it cooks the more the flavor develops.
About 20 minutes before serving add the potatoes and green beans, cook for 10 minutes.
10 minutes before serving lay the carrots on top, keep heat at a low simmer and cover for 5 minutes.
Remove from the heat. Serve. Eat.