http://www.biggsuperstore.com/tbsrecipes
March 14, 2008

2 1/2 lbs. Lamb, boneless 1 1/2 inch cubes
2 Tbsp. Corn oil
1 1/2 t. Salt
1/2 t. Black pepper
4 Turnips, 1/2 inch thick slices
4 carrots, diagonally cut 1/2 inch thick slices
2 Onions, sliced
4 Potatoes, peeled and quartered
2 Tbsp. Flour
2 Tbsp. Parsley, chopped

Brown lamb in oil in a skillet or a slow cooker.
Put all of the ingredients except the flour and parsley in a slow cooker with the meat.
Add 2 cups of water and cook on low, covered for 8 to 10 hours.
Uncover and turn on high.
Blend flour with 1/4 cup of water until it forms a paste, slowly add it to the stew, stirring constantly until slightly thickened.
Stir in the parsley and serve.