Also see North African Lamb Stew
4 pounds lamb riblets or breast of lamb, cut into serving-sized pieces
12 small white onions, peeled
3 large sweet potatoes, pared and cut into 1" pieces
1 leek, washed and sliced
2 cups water
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary, crumbled
¼ cup flour
1/3 cup water
fresh mint, chopped (optional)
- Brown lamb , a few pieces at a time, in large saucepan; remove and reserve, then brown onions in the pan drippings. Add sweet potatoes and leek; add water, salt, Worcestershire, rosemary, and pepper; stir to blend; cover.
- Bring to a boil, then simmer for 2 – 3 hours or until lamb is very tender; remove lamb and vegetables to heated platter. Reserve pan juices.
- Mix the flour with 1/3 cup water, and stir the whole thing into the pot; cook and stir to thicken the broth into gravy.
- To serve, sprinkle the meat with chopped fresh mint, if you wish.