Lamb stew
Above, caramelized lamb chunks, ready for the stew. Browning the meat first in sugar keeps them tender and helps thicken the stew.
The lamb chunks are rolled in salt and pepper, then coated in flour, then tossed in a hot fry pan and sprinkled generously with sugar.The best step in making Julia Child's lamb stew wasn't necessarily eating it. At the beginning, the lamb chunks are coated in sugar and then browned on the stove top. The aroma of the meat sizzling is so amazingly sweet, that it will kill you to toss the caramelized chunks into a stew. But it IS worth it. 
Hearty, thick lamb stew, made perfectly from Julia Child's recipe. Browning the chunks helps to thicken the stew and keeps the meat tender as it cooks.
Julia's stew is made with potatoes, carrots, turnips, green beans and white pearl onions. If you don't have a copy of her Mastering the Art of French Cooking (shame on you!), I found the recipe posted online here. Just scroll down.
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