Dublin Lamb Stew
|Vegetable oil||4 Tablespoon, divided|
|Boneless lamb||2 1⁄2 Pound, cut in to chunks|
|Flour||1 Cup (16 tbs), seasoned|
|Onion||1 Medium, chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Carrots||6 , cut in 1/2 inch chunks|
|Onions||8 Small, peeled|
|Potatoes||4 Medium, pared and quartered|
|Frozen green peas||10 Ounce, partially thawed and broken apart (1 Package)|
Heat large Browning Skillet in Radarange oven 4 1/2 minutes.
Add half the oil, and lamb chunks rolled in seasoned flour.
Cook in oven 1 1/2 minutes; turn meat over, cook 1 1/2 minutes more.
Put browned lamb in 4 quart covered casserole.
Wipe skillet out with paper towels.
Heat skillet in oven 2 1/2 minutes.
Add remaining oil and lamb chunks, and cook as before; add to casserole with browned lamb.
Cook chopped onion, celery, and seasonings in Browning Skillet 2 minutes, stir once.
Add to casserole with lamb, add boiling water, carrots and potatoes.
Cover, cook in oven 15 minutes, stirring after 1 1/2 minutes cooking.
Add partially thawed peas, cook 7 1/2 minutes more.
Let stand 10 minutes before serving.
Gravy may be thickened with flour or cornstarch, if desired.
Add color with a teaspoon of browning sauce if desired.