1 lb. boneless lamb, cut in 1" cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley

Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery and basil and cook for 20 more minutes. Add peas and parsley and cook for 5 more minutes.

NOTE: You may need to add additional water during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.