2 lb. boneless, lean lamb stew meat, cut in 1 in. chunks
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. all purpose flour
2 tbsp. vegetable oil
1 lg. (1 c.) onion, sliced thin
4 c. water
2 c. diced carrots
2 c. diced rutabaga or turnips (about 8 oz.)

Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat until thin and rippling, but not smoking. Brown lamb a few pieces at a time. Remove to bowl with slotted spoon. Reduce heat to medium. Add onion and cook 5 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Add meat and remaining salt. Stir to mix. Bring to boil over medium-high heat, reduce heat to low, cover and simmer, stirring occasionally, 1 hour. Add vegetables, cover and simmer 20 minutes until lamb and vegetables are tender. Makes 6 servings.

Per serving: 261 calories, 23 grams protein, 13 grams carbohydrates, 13 grams fat, 78 milligrams cholesterol; 626 milligrams sodium.