Three Chimneys Inn
Bed and Breakfast and Restaurants

Durham, New Hampshire

Specialty Recipe

Lamb Stew

Layne Thomas, Executive Chef

Ingredients:

4 pounds cubed lamb to top

1 cup celery (large diced)

1 cup carrots (large diced)

1 cup parsnips

1 cup onions

1/2 cup turnip

1/2 cup potato

1 cup tomato juice

1 clove garlic

1/2 cup brown sugar

Fresh chopped rosemary leaves to taste

Fresh chopped thyme leaves to taste

Salt and pepper to taste

Coriander to taste

Cardamom to taste

1/4 cup olive oil (extra virgin)

2 ounces cornstarch

2 ounces water

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

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