Lamb Stew With Young Vegetables

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
979
FAT
140%
CHOL
69%
SOD
12%

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Ingredients for 4 servings

2 tablespoons unsalted butter

1 1/2 pounds lamb (breast, shoulder, or both), thoroughly trimmed of fat, cut into 1 1/2-inch pieces

1 medium carrot, trimmed, peeled, washed, and cut in 1/2-inch pieces

1 medium onion, peeled and cut in 1/2-inch pieces

1 clove garlic, peeled and halved lengthwise

Coarse salt and freshly ground pepper

1 teaspoon sugar

1 teaspoon (scant) sugar

1 tablespoon all-purpose flour

1 tablespoon tomato puree

1 Bouquet Garni

4 potatoes, peeled and cut into 1 1/2-by-1/4-by-1/4-inch pieces

1/2 cup young carrots, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces

8 pearl onions, peeled

1/2 cup young white turnips, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces

1/2 cup green beans, trimmed

1/2 cup green peas, fresh or frozen

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