1/3 c. flour
1 tsp. salt
Dash of pepper
1 1/2 lb. lean lamb (cut in 1" cubes)
2 tbsp. fat
3 c. water
3 onions, sliced
4 potatoes, cubed
1 turnip, diced
5 carrots, quartered
1 1/2 c. frozen peas
1/4 c. water

Combine flour, salt and pepper. Coat meat well. Save remaining flour. Brown meat in hot fat in 4 quart saucepan. Add water and cover. Simmer until meat is tender, about 1 1/2 hours. Add onions, potatoes, turnips and carrots. Cover and simmer 15 minutes. Add peas. Cover and simmer until vegetables are tender. Blend water and remaining flour. Add to stew. Stir and cook until thick.