---------- Recipe via Meal-Master (tm) v8.00

      Title: Irish Lamb Stew
 Categories: Main dish, Soups
      Yield: 6 servings

      1 ea Boneless leg of lamb              1/4 ts Rosemary
      3 tb Oil                                 1 ea Bay leaf
      2 ea Medium onions, chopped              1 lb Potatoes, cut into pieces
      1 ea Clove of garlic, minced             6 ea Carrots sliced
      2 tb Flour                               2 ea Small rutabagas, cubed
      2 c  Beef stock                          1 lb Frozen peas
      1 ts Salt                                1 ea Jar of boiled onions
      1 x  Black peper to taste

  Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook until
  lightly browned, remove from pan.  Add onion and garlic and cook for a few
  minutes.  Add flour andd stir, heat until mixture browns. Gradually add
  stock while stirring.  Return meat to saucepan.  Add salt, pepper, rosemary
  and bay leaf.  Cover and simmer for 1 hour or until meat is almost tender.
  Add potatoes, carrots and turnips.  Cook 30 minutes longer. Add peas and
  onions and continue cooking until peas are tender, about 10-15 minutes.
From: R2D2 #3 @1614017
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