Lamb Stew

• 2 lb. lamb cubes, shank, breast, neck or shoulder
• 3 Tbsp. flour
• 5 white potatoes, peeled and quartered
• 2 onions, chopped coarse
• 1/2 c. peas
• 3 ripe tomatoes
• 3 white turnips, peeled and quartered
• 5 carrots
• salt and pepper to taste
• hot water
• 1/2 c. flour
• cooking oil

1. Cut lamb in
2. 1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well.
3. Season with salt and
4. pepper.
5. Cover
6. with
7. water
8. and
9. simmer
10. until nearly tender, about
11. 1 to 1 1/2 hours.
12. Add vegetables except tomatoes and simmer
13. 30
14. minutes
15. longer or until tender.
16. Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth
17. paste.
18. Add enough to the liquid to thicken slightly. Serves 5 to 7.

lamb cubes, flour, white potatoes, onions, peas, tomatoes, white turnips, carrots, salt, water, flour, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774127 (may not work)