2 tbsp. butter
2 1/2 to 3 lb. lamb stewing meat or neck slices
2 c. water
2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dried parsley
1 lg. onion, chopped
3 med. potatoes, peeled and chopped
1 (17 oz.) can green peas, drained
1 (5 1/3 oz.) can evaporated milk
1/2 c. cornstarch
2 tbsp. bottled browning sauce

Brown lamb in butter until no longer pink. Stir in water, salt, pepper, thyme, parsley, onion and potatoes. Cook until meat is tender. Stir in peas. Blend together milk, cornstarch and browning sauce in small bowl. Add to stew and continue cooking until sauce is thickened.