1 to 1 1/2 lb. lean boneless lamb, cut into 1 inch pieces
2 tbsp. vegetable oil
1 c. water
1 clove garlic, finely chopped
4 med. potatoes, cut in 1 inch slices
3 carrots
2 med. onions
1 can cream of chicken soup
1 tsp. rosemary leaves
1 med. green pepper, cut into strips

Brown lamb in oil in Dutch oven - add water and garlic. Heat to boiling, turn down heat, cover and simmer until lamb is tender, about 1 hour. Skim fat and add vegetables. Cover again until vegetables are tender. Serves 6-8.