Middle Eastern Inspired Lamb Stew
(Recipe courtesy of Chez Us)

Ingredients:
1 lb lamb stew meat
1/2 cup flour
1 tablespoon sumac
1/2 yellow onion, diced
2 cloves garlic, minced
2 tablespoons sumac
salt, to taste
3 tablespoons olive oil
4 cups good beef stock
1/2 pound baby yellow creamer potatoes
1/2 pound green beans, ends snipped and cut in half
1/2 pound baby carrots, tops removed, left whole

How To:
Lightly toss the lamb with the flour and 1 tablespoon of sumac. Brown in olive oil over low heat, do not use high heat or it will burn. Once browned move the meat to a plate.

Add the onions to the pan and cook until slightly soft, about 5 minutes; add the garlic and give a quick stir.

Return the meat to the pan and add the broth. Sprinkle the remaining sumac over the top.

Lower the heat to a low simmer, cover and let cook about 1.5 - 2 hours. The longer it cooks the more flavor develops.

About 20 minutes before serving, add the potatoes and green beans; cook for 10 minutes.

10 minutes before serving, lay the carrots on top. Keep the heat at a low simmer and cover. Remove from the heat.

Serve. Eat.