Title: Lamb stew
 Categories: Main dish, Soups, Appetizers, Microwave
      Yield: 6 Servings
 
  3 1/2 lb Lean lamb neck meat,
           -cut in large cubes
      2    Bay leaves
     10    Whole black peppercorns
      1 ts Dried thyme leaves
      1 tb Salt
      1    Clove garlic, peeled
           -and crushed
      3 c  Water
      3 md Carrots, peeled and
           -thinly sliced
      3 c  Potatoes,cut into 1/2" cubes
      6 tb Flour
    3/4 c  Cold water
 
  1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3
  cups water in a deep, 3-quart, heat-resistant, non-metallic
  casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any
  foam that may form. 4. Heat, covered, in Microwave Oven for an
  additional 25 minutes or until lamb is almost tender. Stir
  occasionally. 5. Add carrots and potatoes and heat, covered, in
  Microwave Oven 20 minutes or until lamb and vegetables are tender.
  Stir occasionally. 6. While lamb and vegetables are cooling, combine
  the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove
  bay leaves and peppercorns from stew. 8. Gradually stir flour mixture
  into stew and heat 3 minutes or until sauce is thickened and smooth.
  Tip: Boneless lamb may be used, however, reduce quantity of meat to 2
  1/2 pounds and decrease cooking time in Step 4 to 15 minutes.