I made this the other day, and I liked it. My mom didn't like the rosemary, though. The rosemary is what makes it unauthentic; you can use parsley instead, or nothing at all.
I don't measure anything, so all measurements are rough guesses.
1 lb lamb tenderloins, cubed
1/4 cup of flour
2 tbs. olive oil
1 cup water (plus more water)
Salt
Pepper
Garlic salt
Onion salt
Rosemary
5-6 large potatoes
Carrots (equal in volume to potatoes)
Onion
1. Peel and dice the potatoes (or leave the skins on for extra fiber) and carrots.
2. Coarsely chop onion.
3. Cube lamb. I used tenderloins because that's what I pulled out of the back of the freezer.
4. Put flour in plastic bag. Add salt, pepper, garlic salt, onion salt, and rosemary.
5. Add cubed lamb and shake until thoroughly covered.
6. In large stew pot with heavy bottom, heat olive oil at medium-high heat.
7. Add half of onions and saute briefly.
8. Add cubed lamb. Saute several minutes until browned on all sides, stirring constantly.
9. After lamb has thoroughly browned and flour is beginning to stick to bottom of pot, slowly add water until all lamb is covered.
10. Add potatoes, carrots, and rest of onion.
11. Add more rosemary, and other spices as desired.
12. Add water to cover all vegetables.
13. Simmer at medium for at least one hour.
14. Refrigerate leftovers. Flavors will continue to combine in leftovers, and Rosemary may become more pronounced.
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