2 lb. lamb or mutton
1 tbsp. butter
1 tbsp. flour
1 diced onion
1 diced carrot
2 c. hot water
1 tsp. salt
Dash of pepper
1 bay leaf
1 c. peas, fresh, frozen

Wipe meat with damp cloth, cut into 1 inch pieces. Melt butter in saucepan, stir in flour. Add meat, carrot, and onion. Cook 20 minutes stirring often. Add hot water, salt, pepper, bay leaf and bring to a boil. Cover tightly. Let simmer 2 hours. Remove bay leaf. Add peas. Simmer 20 minutes more. Serve hot. (Serves 6.)

MINT SAUCE:

Mint leaves to fill 1 cup, chopped
1/4 c. sugar
1/2 c. vinegar

Combine mint leaves, vinegar and sugar. Prepare 1 hour before serving to allow the mint flavor to be absorbed.