Ingredients

1 ½ pounds lamb shoulder cut in pieces for stew
Flour
3 tablespoons butter of shortening
Water
2 teaspoons salt
Dash pepper
5 medium potatoes, peeled and diced
5 carrots, scraped
1 small onion
Chopped fresh parsley for garnish (optional)

Directions

Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or shortening has been melted. Add 1 cup of water, cover and simmer 45 minutes; then add salt, pepper, diced potatoes, carrots cut crosswise in inch lengths and onion, with 1 ½ cups more boiling water and continue simmering until all are tender, about 30 minutes. Serve piping hot. If desired, a little chopped parsley may be added just before serving. 5 Servings

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