Ingredients

1 tablespoon Vegetable oil

1 pound Boneless diced lamb

1 onion

2 tablespoons Rosemary

1 cup Red wine

2 cups Yellow squash

2 cups Diced plum tomatoes

2 cups Sliced mushrooms

1 Rice, mashed potatoes, noodles

Preparation

1, Heat the oil in a dutch oven, and brown the lamb over high heat, sprinkling it lightly with salt & pepper.

  1. Stir in the onion, scraping up the brown bits.

  2. Add the liquid; cover; and cook over medium heat 30-45 minutes or until the lamb is tender.

  3. Stir in the squash, tomatoes & mushrooms, and add liquid if necessary to prevent sticking.

  4. Bring the stew to a boil for about 3 minutes, or until the vegetables are crisp-tender.

  5. Serve over rice, mashed potatoes or noodles.