1 to 1 1/2 lbs. lean boneless lamb, cut into 1 inch pieces
2 tbsp. vegetable oil
1 c. water
1 clove garlic, finely chopped
4 med. potatoes, cut into 1 inch slices
3 med. carrots, cut into 1/2 inch slices
2 med. onions, cut into fourths
1 can (10 3/4 oz.) condensed cream of chicken soup
1 tsp. salt
1/2 tsp. dried rosemary leaves
1 med. green pepper, cut into strips

Cook lamb pieces in oil in Dutch oven until brown; drain. Add water and garlic. Heat to boiling; reduce heat. Cover and simmer until lamb is almost tender, about 1 hour.

Skim fat from broth. Add potatoes, carrots, onions, soup, salt and rosemary. Heat to boiling; reduce heat. Cover and simmer until lamb and vegetables are tender, about 30 minutes. Add green pepper and simmer until crisp tender, about 10 minutes. 6 servings.