Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  lamb shoulder or leg --
                        trim fat and cut
                        into bite-size cubes
     1/3           cup  olive oil
  1              small  garlic clove -- minced
  1           teaspoon  rosemary -- dried, crushed
     1/2      teaspoon  sage leaves -- dried
  2          teaspoons  flour
     1/2           cup  vinegar -- (white or wine)
     1/2           cup  water
                        salt and pepper
                        to taste

Preparation:

In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil. Add garlic, rosemary and sage. Stir. Sprinkle flour on meat and stir. Continue cooking the meat while stirring, to brown the flour a bit. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. Season to taste with salt and pepper. Stir frequently during cooking, and add a little hot water if necessary to prevent burning.

Nutritional Information:

170 Calories (kcal); 18g Total Fat; (92% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium