Irish-American Lamb Stew

• 2 lb. cubed boneless lamb
• 9 Tbsp. margarine
• 2 1/2 c. water
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried thyme
• 3 medium potatoes (halves)
• 6 small white onions
• 2 c. frozen peas
• 1/2 lb. mushrooms
• 1 c. light cream
• 1/4 c. flour

1. Brown lamb in margarine in large Dutch oven or heavy saucepan with tight fitting cover.
2. Add water, salt, pepper and thyme. Cover and simmer 45 minutes.
3. Skim off excess fat.
4. Add potatoes and onions.
5. Simmer, covered, 30 minutes.
6. Add peas and mushrooms. Simmer, covered, 15 minutes or until lamb and vegetables are tender.
7. Blend cream into flour.
8. Stir into bubbling stew and boil for 1 minute, stirring constantly.
9. Makes 6 servings.

lamb, margarine, water, salt, pepper, thyme, potatoes, white onions, frozen peas, mushrooms, light cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725407 (may not work)