Soup recipe for Lamb Stew - Three Chimney's Inn, Durham, NH

Lamb Stew Three Chimney's Inn, Durham, NH




	4 lb. cubed lamb to top 1 cup celery (large diced) 1 cup carrots (large diced) 1 cup parsnips 1 cup onions ½ cup turnip ½ cup potato	1 cup tomato juice 1 clove garlic ½ cup brown sugar to taste fresh chopped rosemary leaves, fresh chopped thyme leaves, salt and pepper, coriander, cardamom ¼ cup olive oil (extra virgin) 2 oz. cornstarch


	1. Place the olive oil into a large hot skillet, add the cubed lamb and lightly brown. 2. When the lamb is about halfway cooked add the brown sugar and tomato juice. 3. Turn the heat to medium and add the vegetables and garlic. 4. Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened. 5. At this point stir in the fresh herbs and dry spices. 6. Emulse the two ounces of cornstarch in about two ounces of water and stir nit into the stew evenly. Serves 4