Lamb Stew with Fennel

(Etli Rezene - Marmara Region)

150 gr lamb, cut in cubes
1 + 1/2 cup warm water
1 fennel bulb, trimmed and thinly sliced vertically - rinsed the fronds
1 medium sized onion, chopped
4-5 tbsp extra virgin olive oil
Salt
Pepper

Sauce:
1 tbsp flour, all purpose
1 tbsp lemon juice

Cook the lamb cubes with their own juice. Then add 1 cup hot water and cook over low heat until the lamb pieces are tender.

Add the onion and olive oil, cook for about 2-3 minutes. Then add the fennel, 1/2 cup water, salt and pepper. Cover and cook for about 8-10 minutes over medium heat.

Mix the flour and lemon juice in a small bowl. Take 4-5 spoon of juice of the dish and pour into the bowl. Whisk them well. Slowly pour this mixture over the dish, stir. Cover and simmer for about 5 minutes.

Sprinkle the fronds over the tops, then serve the Lamb Stew with Fennel while still hot.

2 servings.