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Lamb Stew

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2 pounds boneless lamb stew meat
2 teaspoons salt
1/4 teaspoon garlic seasoning, if desired
1/8 teaspoon pepper
3 or 5 tablespoons fat
3 cups hot water
3 medium size potatoes
3 medium size carrots
12 small white onions
1/2 cup sliced celery
2 cups cooked or canned peas


Dredge meat in flour and brown in hot fat in a heavy saucepan over moderate heat. Add seasonings and water, cover and cook over low heat at simmering temperature about 30 minutes. Add quartered potatoes, carrot and onions and continue to cook, covered, for about 45 minutes, or until the meat and vegetables are tender.

Add celery and pea (cooked separately). heat only to serving temperature. Remove meat and vegetables to a warm serving dish, thicken the remaining liquid with a thin flour and water paste, adjust seasonings and pour over the meat and vegetables. Serve at once.

Makes 6 servings

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