Recipe - Chunky Lamb Stew

2 lg Celery stalks, chopped
1 lg Onion, chopped
3 Carrots, med. size
3 lg Potatoes
3 Turnips, med. size
1 pound Lean lamb for stew, 1" cubes
1 tablespoon Veg. oil
One half teaspoon Salt
1 cn Stewed tomatoes (14 oz.)
1 cn Beef broth
1 tablespoon Soy sauce
1 teaspoon Sugar
Three fourths teaspoon Gravy master or similar
2 tablespoon A.P. flour
1 pack Peas, frozen (10 oz.)
2 tablespoon Lemon peel, grated
1 tablespoon Parsley, chopped

Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and
turnips into 1 1/2" chunks. Trim any fat from lamb.

In 5 qt. Dutch oven over medhigh heat, in hot oil, cook lamb, sprinkled
with salt, until lamb is browned on all sides. With slotted spoon, remove
lamb to bowl.

In drippings remaining in Dutch oven over medhigh heat, cook celery and
onion until lightly browned. Return lamb to Dutch oven; stirin stewed
tomatoes, beef broth, and 1 cup water. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 25 minutes.

After lamb has cooked 25 min., add potatoes, carrots, turnigps, soy
sauce, sugar and Gravy master; over high heat, heat to boiling. Reduce heat
to low; cover and simmer 20 min. longer or until meat and vegetables are
forktender.

In cup, with fork, mix flour and 2 tbs. water until blended. Stir flour
mixture into meat mixture; cook over medhigh heat until mixture boils and
thichens slightly. Stir in peas; heat through. Sprinkle with lemon peel and
chopped parsley to serve.

Yield: 6 maindish servings

Nutritional information per serving: 330 calories, 7g fat, 49mg
cholesterol, 935mg sodium. Calories from fat: 19%.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini