2 lb. boneless, lean lamb stew meat, cut in 1 inch chunks
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup all purpose flour
2 tablespoon vegetable oil
1 large onion, sliced thin
4 cups water
2 cups diced carrots
2 cups diced turnips (about 8 ounces)
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat until thin and rippling, but not smoking. Brown lamb a few pieces at a time. Remove to bowl with slotted spoon. Reduce heat to medium.
Add onion and cook 5 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Add meat and remaining salt. Stir to mix. Bring to boil over medium-high heat, reduce heat to low, cover and simmer, stirring occasionally, 1 hour.
Add vegetables, cover and simmer 20 minutes until lamb and vegetables are tender. Makes 6 servings.
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