Irish Lamb Stew
1 Boneless leg of lamb 6 Carrots sliced 1/2kg (1 lb) Potatoes, cut into pieces 1 Bay leaf 1/4 ts Rosemary Black peper to taste 1 ts Salt 2 cups Beef stock 2 tb Flour 1 Clove of garlic, minced 2 Medium onions, chopped 3 tb Oil 1 lb Frozen peas 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 and 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.
variations to this recipe .
I used 1-14.5 oz. can of beef broth and added 1/2 can water. I did not use beef stock. I also left out the bay Leaf and turnips
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