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Irish Stew

ID: 361   Lamb  
4 lbs. lamp forequarter
1/2 cups diced carrots
1 cup diced raw turnips
3 onions, sliced
2 potatoes, quartered
Salt, pepper, flour

Cut lamb in 2 inch squares, roll in flour, cook 1/2 hour in enough shortening to prevent burning. Add 2 cups water, salt and pepper, and the vegetables, cover and simmer until potatoes are tender. Chopped celery or parsley may be added, or 1 can condensed tomato soup just before the stew is ready to serve.

Culture: Irish
Submitted by:
Creative Cooking

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