Lamb Israelienne Stew

[raeja]

Lamb Israelienne Stew

Ingredients:


3-4 lbs Lamb meat, cut into small-medium pieces with tallow (fat like stuff) trimmed off ~ optional

4 cloves minced garlic or 1 TBS minced garlic from a jar


2 tsp salt


1-2 TBS Salad Oil


1/2 tsp rosemary


2 cans black beans, rinsed


1/2 - 1 tsp pepper (I use Lawrey's seasoned pepper)


2 cups Rose' Wine


1 Qt. Whole tomatoes



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Brown lamb in oil and add rest of the ingredients into a slow cooker overnight (or 8-10 hours) or bring to a boil and simmer on stove for about 2 1/2 hours until meat is fork tender. Serve with Rice



NOTE: You do not need to trim the fat off, as it does add flavor but I did it for my Sunday School class because most had never had lamb and it was for the First and Second Graders.