City Chicken (but It's Not Chicken!)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs boneless lamb, cut into cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup butter or 1/4 cup margarine
• 3 tablespoons vegetable oil
• 1 (1 7/8 ounce) envelope onion soup mix
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 6 small wooden skewers (if desired)

Recipe

• 1 thread chunks of lamb on small wooden skewers. (i have skipped this step and it works just fine having the chunks of meat loose in the pan.).
• 2 combine flour, garlic salt and pepper on a plate.
• 3 roll kabobs or loose lamb chunks in flour mixture until coated.
• 4 in a large skillet, heat butter and oil over medium heat.
• 5 brown meat, turning frequently;drain.
• 6 sprinkle meat with soup mix.
• 7 add broth and water.
• 8 bring to very low boil.
• 9 reduce heat; cover and simmer for 1 hour or until tender.
• 10 remove meat and keep warm.
• 11 thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.