1 1/2 lbs. lamb, cubed (loin or center cut)
1/4 c. flour
1 c. water
Salt & pepper as desired
Water
3 med. onions, quartered
2-3 carrots, 1" chunks
2-3 stalks celery, 1" chunks
3 med. potatoes, cubed

Brown lamb in frying pan. Remove lamb to drain. Mix flour, water, salt and pepper together and heat in frying pan with lamb drippings to make brown gravy. Add as much water as needed. Combine all ingredients in heavy kettle and simmer until vegetables and meat are tender. You may wish to cool and remove any fat and then reheat before serving.