1 lb. boneless lamb
2 tbsp. cooking oil
2 med. turnips, peeled & cut into 1/2" pieces (2 1/2 c.)
3 med. carrots, cut into 1/2" pieces (1 1/2 c.)
2 med. potatoes, peeled & cut into 1/2" pieces (1 1/2 c.)
2 med. onions, cut into wedges
1/4 c. quick cooking tapioca
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
3 c. beef broth

Cut lamb into 1 inch pieces. In a large skillet brown lamb, half at a time, hot oil. Drain well.

Meanwhile, in a 3 1/2, 4, 5, or 6 quart crockery cooker combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme. Stir in browned lamb and beef broth.

Cover; cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours. Makes 4-5 servings.

For 1 quart crockery cooker: Use 1/4 pound boneless lamb; 1 tablespoon cooking oil; 1 small turnip, peeled and cut into 1/2 inch pieces; 1 small carrot, cut into 1/2 inch pieces; 1 small potato, peeled and cut into 1/2 inch pieces; 1 small onion, cut into wedges; 1 tablespoon quick cooking tapioca; 1/4 teaspoon salt; dash pepper; pinch dried thyme, crushed and 3/4 cup beef broth. Prepare as above. Cook for 10-12 hours. Serves 1.