|Onions||4 , peeled and sliced|
|Boneless lamb shoulder/Breast||4 Pound, cut into 2-inch cubes|
|Potatoes||2 Pound, scraped|
|All-purpose flour||3 Tablespoon|
|Bouillon/1 cup water with 1 beef bouillon cube||1 Cup (16 tbs)|
|Fresh rosemary sprigs/Dried rosemary - 1/8 teaspoon||2|
|Garlic||1 Clove (5 gm), peeled|
|Frozen green peas||10 Ounce (1 Package)|
1) Melt the butter in a large skillet placed over moderate heat.
2) Saute the onions in the butter till they are golden in color.
3) Add the lamb pieces and continue to saute till the turn golden brown in color.
4) In a slow cooker, place the lamb, carrots, potatoes and turnips.
5) To the still hot skillet, add the flour and stir till it turns light brown in color.
6) Add the beef bouillon and beat well. Keep stirring constantly till the sauce is smooth.
7) Into the slow cooker, turn the sauce and add the salt, pepper, garlic, rosemary and bay leaf.
8) Cover the cooker and cook on LOW for 8 to 10 hours, till the meat is completely soft.
9) About 10 minutes prior to serving the stew, add the frozen peas to the cooker and increase the heat to HIGH. Cook till the peas are soft (about 10 minutes). In case the sauce seems to be too thin when the peas are to be added, cook the peas uncovered. If the sauce is too thick (thicker than a cream soup), cover for the last minutes of cooking.
10) Transfer the stew to a decorative serving bowl and serve while still piping hot. The stew makes a delectable main course dish and goes really well with hot, cooked rice.