Place first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until tender. Remove lamb, reserving broth. Cut lamb into 1/2 inch cubes. Set aside. Chill broth, and remove fat. Add water, if necessary, to equal 3 cups. Set aside.combine onions and 1/2 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10-15 minutes or until onions are tender. Drain and set aside. Heat oil in a heavy saucepan; add flour, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook 1 minute, stirring constantly. Gradually add 3 cups reserved lamb broth; cook over medium heat, stirring constantly, until thickened and bubbly.
By Robin from Washington, IA
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