Recipe - Irish Lamb Stew

1 Boneless leg of lamb
3 tablespoon Oil
2 Medium onions, chopped
1 Clove of garlic, minced
2 tablespoon Flour
2 cup Beef stock
1 teaspoon Salt
Black peper to taste
One fourth teaspoon Rosemary
1 Bay leaf
1 pound Potatoes, cut into pieces
6 Carrots cut or sliced up
2 Small rutabagas, cubed
1 pound Frozen peas
1 Jar of boiled onions

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 1015 minutes.

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