Healthy Lamb Stew
|Lamb shoulder||2 Pound, cut into 1 1/2 inch cubes|
|Water||6 Cup (96 tbs)|
|Tomatoes||2 , peeled and diced|
|Whole white onions||18 Small, peeled|
|Whole carrots/3 large carrots, scraped and cut into quarters||6 Small, scraped|
|Turnip||1 Medium, peeled and cut into 1 inch cubes|
|Potatoes/6 medium potatoes, cut up||18 Small, peeled|
|Freshly shelled peas||1 Pound|
|Chopped parsley||2 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Brown the meat on all sides in three tablespoons of the butter in a hot skillet. Transfer to a Dutch oven or heavy kettle.
2. Sprinkle the lamb with flour and add the water, salt, pepper and tomatoes. Bring slowly to a boil, cover, reduce the heat and simmer one and one-half hours.
3. Heat the remaining butter in the skillet, add the onions, carrots and turnip and saute until the onions are lightly browned.
4. Add the browned vegetables and the potatoes to the stew. Cook, uncovered, until the potatoes are tender, thirty to forty minutes. Twenty minutes before the potatoes are done, add the peas.