2 lbs. boneless lamb, cubed, browned and drained
2 tsp. salt
1/4 tsp. pepper
2 c. water
1 sm. whole bay leaf
2 medium carrots, peeled and cut in 1/2 inch slices
2 sm. onions, thinly sliced
3-4 medium potatoes, pared and quartered OR 1 15-oz. can new whole potatoes, drained
1/4 c. quick-cooking Tapioca to thicken, optional
1 10-oz. pkg. frozen peas or mixed vegetables

In your Crock-Pot, season cubed lamb with salt and pepper. Add remaining ingredients, except peas or vegetables (omit Tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10-12 hours. Add peas or vegetables during the last 1-2 hours of cooking