Irish Stew

• 2 lb. boneless lamb shoulder, cut in 1 1/2-inch cubes
• 2 tsp. salt
• 3 c. boiling water
• 2 large onions, peeled and quartered
• 4 medium potatoes, pared and quartered
• 4 small white turnips, pared and cut in 1/2-inch slices
• 2 large carrots, pared and cut in diagonal 1/2-inch slices
• 1/4 c. flour
• 2 Tbsp. chopped parsley

1. In medium kettle, combine lamb and salt with boiling water. Bring to boiling.
2. Reduce heat; simmer, covered, for 1 hour.
3. Add onion, potato, turnip and carrot; bring to boiling.
4. Reduce heat; simmer, covered, for 20 minutes or until vegetables and lamb are tender.
5. In small bowl, combine flour and 1/4 cup water.
6. Mix to form a smooth paste.
7. Stir flour mixture into hot stew.
8. Add parsley.
9. Bring to boiling, stirring.
10. Boil until stew is thickened.
11. Makes 6 servings.

lamb shoulder, salt, boiling water, onions, potatoes, white turnips, carrots, flour, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467762 (may not work)