Lamb Stew

	2 pounds lamb shoulder, cut into 1 1/2 inch cubes
	5 Tablespoons butter or margarine
	3 Tablespoons flour
	6 cups water
	Salt and Pepper, to taste
	4 roma tomatoes, peeled, seeded and diced
	18 small whole white onions, peeled
	6 small whole carrots
	1 medium turnip, peeled and cut into 1 inch cubes
	6 medium potatoes, cut up
	1 pound package frozen peas, thawed
	Freshly chopped parsley

In a heavy skillet brown meat in 3 tablespoons of the butter. Transfer to a Dutch oven or heavy pot.
Sprinkle browned lamb with flour and add the water, salt, pepper, and tomatoes. Bring slowly to boil. Cover and reduce the heat. Simmer 1 1/2 hours.
Heat the remaining butter in the skillet. Add onions, carrots, and turnip. Sauté until the onions are lightly browned.
Add the browned vegetables and the potatoes to the stew. Cook uncovered until the potatoes are tender, about 30 to 40 minutes. Once the potatoes are done, add the peas. Cook until they are heated through. Serve sprinkled with freshly chopped parsley.

Serves about 6

Š1997 Sandi Dobrowolsky