1 1/2 lbs. boneless lamb (cut into bite-size pieces)
1/2 fl. oz. oil or fat
1 oz. (1/8 c.) flour
1 tsp. garlic salt
1/2 tsp. black pepper
4 fl. oz. (1/2 c.) white wine
1 tsp. caraway seeds
4 to 5 potatoes, peeled & cubed
6 or 7 med. carrots, peeled & sliced
6 sm. onions, peeled & chopped

Put oil into a large heavy pot, brown the lamb then sprinkle with the flour, salt and pepper. Add the wine, caraway seeds and water to just cover the meat. Cover the pot and let simmer for 1 hour, then add the vegetables and cover them with water. Replace the lid and simmer until the vegetables are tender.