3 lb. boneless lamb (very lean) cut into 1" cubes
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. oil
2 c. chicken broth (or 1 1/2 c. broth with 1/2 c. dry sherry)
1 chicken bouillon cube dissolved in 1 c. hot water
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. marjoram
2 lg. carrots, sliced
6 tiny whole onions
2 tbsp. chopped parsley
1 1/2 tsp. lemon juice
1 1/2 tsp. grated lemon rind

Cut fat from lamb and dredge in flour, seasoned with salt and pepper. Heat oil and brown cubes. Place in casserole with tight fitting cover. Combine broth of choice, bouillon mixture and next 3 ingredients. Cover tightly and place in 350 degree oven for 1 hour. Add carrots and onions. Cook additional half hour until tender. If there's too much gravy, cook uncovered over direct heat until reduced. Stir in parsley, lemon juice and rind.

Serves 4-6. Flavor improves with reheating.