Ingredients:
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice
Procedure:
1. Place flour, salt, and pepper in a large plastic bag.
2. Add lamb, shaking to coat evenly.
3. Heat oil in a large skillet over medium heat.
4. Add lamb, reserving flour.
5. Saute 5 to 10 minutes, or until lamb is browned evenly.
6. Add reserved flour and stir to blend.
7. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.
8. Bring to a boil.
9. Reduce heat to medium-low.
10. Cover and simmer 30 minutes.
11. Remove bay leaf.
12. Stir in peas.
13. Cover and let rest 5 minutes.
14. Serve over rice and garnish with remaining 1 Tablespoon parsley.
Serves four people.
