Lamb Ragout(Stew) - cooking recipe

Ingredients

2 to 2 1/2 lb. lamb for stew
1/2 c. flour
1 medium size onion, chopped
1/4 c. unsaturated oil
1/2 c. sherry wine
1 clove garlic or to taste, chopped
1 tsp. salt
pepper to taste
garlic powder

Preparation

Wash lamb and pat dry, season with salt, pepper and garlic powder.
Roll in flour.
Brown meat in heavy pot, in which oil has been heated.
After browning on all sides, remove from pan; set aside.
Drain oil from pan.
Add onion, garlic and meat.
Cover with water.
Cook on medium heat for one hour in covered pot. After cooking one hour, add sherry to stew.
Cook on low heat 1/2 hour or until tender.
Serve over rice.