Serves: 8
Total Calories: 594

2 tablespoons vegetable oil or bacon drippings
2 1/2 pounds lamb shoulder boneless lean, cut into cubes
1/3 cup flour
2 teaspoons salt
1/4 teaspoon black pepper freshly ground
8 onions small
2 ribs celery sliced
3 carrots sliced
3 turnips cut into thin wedges
1/2 teaspoon marjoram dried, crushed
1/2 teaspoon thyme dried, crushed
2 cups water
1 (10-ounce) package peas thawed
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dry mustard
2 cups potatoes seasoned mashed
2 tablespoons butter or margarine, melted

Heat vegetable oil or bacon drippings in large Dutch oven. Dredge lamb in flour seasoned with salt and pepper brown over medium-high heat until no longer pink. Add onions, celery, carrots, turnips, marjoram, thyme, and water stir to combine. Bring to boil, cover, and simmer for 1 1/2 hours or until meat is tender. Skim fat from surface. Add peas to lamb mixture and cook 5 minutes. Blend vinegar, sugar, and mustard stir into lamb. Spoon into deep 3-quart baking dish. Top with potatoes and brush with melted butter or margarine. Bake in preheated 450° F oven for 10 minutes or until potatoes are lightly browned.

* Mashed potatoes are so much better if prepared just before placing on top of the stew mixture.

Nutritional Facts:

Serves: 8
Total Calories: 594
Calories from Fat: 291

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