Dwarven Lamb Stew with Lembas Bread

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I’m going a little Lord of the Rings on you guys with this recipe.

First I browned the meat:


1 tbs (15 ml) of olive oil in a skillet and heat:
drop the lamb chunks into the hot oil and brown on both sides.
I season the meat with onion powder, garlic powder, cumin, cayenne pepper, salt and pepper.


In a large dutch oven I poured two cans of french onion soup with 2 cans of water.


For veggies I used:
1/2 an onion
1 turnip
2 leeks
3 potatoes
1 small bag of baby carrots
2 handfuls of green beans

I added all this to the dutch oven & placed into the oven for 45-60 minutes at 350 degrees F (170 degrees C). 
Check it every 20 minutes and add more water if needed.




Now for the Lembas Bread I used this photo from the LOTR movie as a guide for what it is supposed to look like.

Though the bread is held very secretive by the elves. It is offensive to evil creatures so be sure of who you are serving it to. (Or you will be sure of your guests after you serve it!)


This is the recipe I have for Lembas bread.




2 1/2 cups (300g) of flour
1 tbs (15 ml) baking powder
1/4 tsp (2 ml) salt
1/2 cup (120 g) cold butter
1/3 cup (65 g) sugar
2/3 cup (160ml) cup milk
1 tsp (5 ml) honey


Preheat over to 425 degrees F. (218 degrees C)

Mix flour, baking powder, and salt in a large bowl. 
Chop butter into mixture with a pastry cutter or knead in with your fingers until you get a crumbly mixture.

Add sugar and mix. Add milk and honey and stir with a fork until dough forms.

Roll the dough out about 1/2 inch thick. (1.27 cm)

Cut out 3 inch (7.60 cm) squares and transfer to a cookie sheet. 
Criss-cross each square from corner to corner with a knife or a pizza cutter. 
Bake for about 12 minutes or until set and lightly golden. 
Makes 10 to 12.

Yum!

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