Idaho Ranch Lamb Stew

• 3 lbs lamb ribs or 3 lbs lamb breast
• 2 quarts water
• 1 tablespoon salt
• 14 teaspoon pepper
• 12 teaspoon mixed herbs, for lamb
• 6 new potatoes
• 4 -6 small young carrots
• 4 -6 small onions
• 4 -6 pieces young green cabbage (wedges )
• 3 tablespoons flour
• 12 cup cold water
• 2 -3 tablespoons chopped parsley

1. Cut lamb into serving size pieces.
2. Cut off excess fat.
3. Heat a large kettle or Dutch oven, add the lamb and brown slowly.
4. Pour off excess fat.
5. Add water, salt, and pepper.
6. Crush the herbs and add to the stew.
7. Simmer slowly until lamb is tender, about 1 hour.
8. Scrub the potatoes, peel them or not, as you prefer.
9. Peel carrots and peel onions.
10. Add vegetables to stew and simmer until almost tender.
11. Add cabbage wedges.
12. Simmer stew about 15 minutes more, or until cabbage is barely done.
13. Blend together flour and cold water.
14. Stir into stew.
15. When stew comes to a boil and thickens slightly, spoon meat and vegetables onto large serving platter or soup tureen.
16. Sprinkle with parsley.
17. Serve along with fresh baked bread or rolls.
18. Makes 4 to 6 serving.
19. Soups and Stew The World Over.

lamb ribs, water, salt, pepper, mixed herbs, potatoes, carrots, onions, young green cabbage, flour, cold water, parsley

Taken from www.food.com/recipe/idaho-ranch-lamb-stew-326543 (may not work)