Lamb Or Irish Stew
|Lamb shoulder/Breast||3 Pound|
|Boiling water||4 Cup (64 tbs)|
|Sliced onions||1 Cup (16 tbs)|
|Sliced turnips||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Potatoes||4 Medium, quartered|
|Cold water||1⁄4 Cup (4 tbs)|
|Dumplings||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Wipe the lamb with a clean, damp cloth. Cut in 1-inch or 2-inch squares.
2. Put into a large kettle with the boiling water and onions. Cover and simmer 1 hour.
3. Add the turnip, carrots, potatoes, salt and pepper. Cover and simmer 40 minutes longer. Remove the meat and vegetables.
4. Thicken the liquid left in the pan with the flour mixed with 1/4 cup of cold water. Stir the gravy 3 to 5 minutes and let it simmer.