Lamb Stew

• 2 lb. lamb shoulder, cubed
• 1/4 c. flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. salad oil
• 1 medium onion, minced
• 1 tsp. each celery seed and rosemary
• 3 c. hot water
• 6 carrots, cut into pieces
• 12 small white onions
• 2 tsp. minced parsley
• 1 c. white rice
• 1 medium onion, sliced
• 2 stalks celery, sliced
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 1/2 c. cooked lamb cubes
• 2 c. meat stock
• salt and pepper to taste
• 2 Tbsp. flour, mixed with 1/4 c. cold water

1. Add together flour, salt and pepper to make seasoned flour. Cook rice; keep hot.
2. Saute onion, celery and garlic in butter until lightly brown.
3. Add lamb and liquid season.
4. Cover and simmer 30 minutes.
5. Thicken with flour mixture.
6. Place cubed lamb in brown paper bag with seasoned flour.
7. Shake until lamb is evenly coated. Heat salad oil in a heavy skillet.
8. Brown lamb well on all sides. Add onions and garlic and cook until golden.
9. Add celery seed, rosemary and water.
10. Cover and simmer for 1 1/2 hours.
11. Add carrot and onion.
12. Cook for 30 minutes.
13. Sprinkle with parsley.
14. Serve over mashed potatoes or dumplings.

lamb shoulder, flour, salt, pepper, salad oil, onion, celery, water, carrots, white onions, parsley, white rice, onion, stalks celery, clove garlic, butter, meat, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38425 (may not work)