Irish Lamb Stew With Dill

• flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 lbs boneless lamb, for stew
• 3 tablespoons lard or 3 tablespoons drippings
• 1/2 teaspoon dill seed
• water
• 4 medium potatoes, cut in quarters
• 4 carrots, sliced 1/2 inch thick
• 12 boiling onions
• 1 lb green beans, broken in half

1. Season 1/4 cup flour with salt and pepper; dredge lamb with seasoned flour.
2. Brown meat slowly in lard; pour off drippings.
3. Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.
4. Add potatoes, carrots, and onions; cook 30 minutes longer.
5. Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.
6. Remove meat and vegetables to a heated platter.
7. Add enough water to make 2 cups liquid; then thicken liquid with 3 Tblsp. of flour for gravy.

flour, salt, pepper, boneless lamb, lard, dill, water, potatoes, carrots, boiling onions, green beans

Taken from www.food.com/recipe/irish-lamb-stew-with-dill-483097 (may not work)