Irish Lamb Stew
|Boneless lamb shoulder||2 1⁄2 Pound, cut into cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Onions||8 Small, peeled|
|Celery stalks||2 , sliced|
|Carrots||2 , peeled and sliced diagonally|
|Turnips||2 , peeled and cut in wedges|
|Dried marjoram||1⁄4 Teaspoon, crumbled|
|Water||2 Cup (32 tbs)|
|Frozen peas||4 1⁄2 Ounce (1/2 Of 9 Ounce Package)|
|Hot mashed potatoes||2 Cup (32 tbs)|
|Melted butter||1 Tablespoon|
Roll meat in flour seasoned with salt and 1 teaspoon of the mustard.
Using a large heavy pan, brown meat in bacon drippings, turning to brown all sides.
Add onions, celery, carrots, turnips, marjoram, thyme, and water.
Cover and simmer for 1 1/2 hours, or until the meat is tender.
Add peas and cook 5 minutes.
Mix together the sugar, vinegar, and remaining teaspoon of mustard and blend into the sauce. (If necessary, thicken with a flour and water paste.) At this point you can serve the stew. Or do this to decorate: Turn stew into baking dish.
Push mashed potatoes through a cake decorator, making a wreath around the edge of the baking dish.
Brush potatoes with melted butter and place in a 450° oven for 10 minutes, or until potatoes are lightly browned.