From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 2 Tablespoons all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 pound lean stewing lamb, cut into 1-inch cubes

  • 1 Tablespoon olive oil

  • 1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid

  • 4 ounces fresh mushrooms, quartered

  • 1 clove garlic, crushed

  • 1 bay leaf

  • 3/4 teaspoon minced fresh rosemary

  • 1 Tablespoon plus 1 Tablespoon chopped fresh parsley

  • 1/2 cup frozen peas, thawed

  • 2 cups steamed rice


Place flour, salt, and pepper in a large plastic bag.  Add lamb, shaking to coat evenly.  Heat oil in a large skillet over medium heat.  Add lamb, reserving flour.  Saute 5 to 10 minutes, or until lamb is browned evenly.  Add reserved flour and stir to blend.  Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 30 minutes.  Remove bay leaf.  Stir in peas.  Cover and let rest 5 minutes.  Serve over rice and garnish with remaining 1 Tablespoon parsley.


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