IRISH LAMB STEW
1 1/2 lbs. lamb, cut into 2-inch cubes
1 T. shortening
2 medium onions, chopped
4 cups beef broth3 medium potatoes, peeled, thinly sliced
1/2 t. salt
1/4 t. pepper
1/4 t. celery seed
1/4 t. marjoram leaves, crushed
1/8 t. thyme leaves, crushed
1 pkg. (10 oz.) frozen peas, partially thawed
6 T. flour
In large skillet or crockpot with burning unit, brown meat in shortening. Transfer to crockpot; add remaining ingredients EXCEPT flour and peas. Cover and cook 8 to 10 hours or until meat and potatoes are done. Add peas; then flour dissolved in 1/2 c. cold water. Turn crockpot on HIGH; cover and cook 20 minutes longer.