posted by Connie 10-10-98 4:12 PM
Lamb Stew
2 lbs. lamb cubes, shank, breast, neck or shoulder
2 Tbls. flour
2 Tbls. fat
salt and pepper
Hot water
6 potatoes
6 carrots
3 onions
4 white turnips
1 cup peas, fresh or frozen
3 tomatoes
Flour
Dredge lamb with flour and brown well in hot fat. Season with salt and pepper, cover with water and simmer until nearly tender, 60 to 90 minutes.
Add peeled vegetables, except tomatoes, cut in cubes and simmer 30 minutes longer or until tender.
Add tomatoes and simmer until heated through, another 10 minutes or so.
Mix a little flour with water to a smooth paste and add enough to the liquid to thicken slightly.