1 1/2 lb. boneless lamb, cut in 1" cubes
1 clove garlic, minced
4 med. carrots, cut in 2" lengths
6 tiny onions
3 small potatoes, pared, cubed
1/2 tsp. dried basil, crushed
2 tbsp. snipped parsley

Coat meat with flour. In large saucepan, brown meat in small amount hot shortening. Add 3 cups water, garlic, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; simmer 1 hour or until meat is almost tender. Add carrots, onions, potatoes, and basil; cook uncovered for 20 minutes or until done. Add peas and parsley. Cook 5 minutes. Season with salt and pepper. Serves 6.