Lamb Stew

1½# lamb 

5-6 cloves of garlic

1 med. purple onion

2T Italian flavored olive oil

1T Rosemary Seasoning *

6-12oz beer

2 stalks celery

2 big carrots

1c Ajvar

1-2c water

Cut all the fat off the lamb, then cut the meat into bite-size pieces.  Saute' the lamb, meat and bones, with the garlic and onion in the olive oil for about 10 minutes.  Add seasoning, beer, chopped celery and carrot, Ajvar and water.  Simmer 30-60 minutes.  This goes together quickly, but you can reduce the heat and continue to simmer longer if you'd like - to develop the flavors.

Makes 3-4 big servings and is excellent on a cold day.  This morning I awoke to -22°F, so this was a perfect late lunch - early dinner.  It would go well with buttered, crusty artisan bread. . .Lin