Stew(Leprechaun Stew) - cooking recipe

Ingredients

1 Tbsp. oil
1 clove garlic, minced
3 to 4 large carrots, cut up
1/4 c. sliced celery
4 potatoes, cut up
1 Tbsp. white pepper
1/2 c. all-purpose flour
chopped parsley
1 1/2 to 2 lb. lamb, cut into large chunks
1 qt. boiling water
1 medium onion, cut up
bay leaf
3/4 c. cold water

Preparation

Heat oil in a 4-quart heavy, covered kettle.
Add lamb and garlic; cook until meat is browned.
Add boiling water; cover and simmer for 3 minutes.
Add carrots, celery, onion, potatoes, salt, pepper and bay leaf.
Cover and simmer until all is tender.
Mix flour and cold water into a smooth paste.
Stir into hot stew. Keep stirring until thickened.
Serve with a garnish of chopped parsley.
Stew tastes better next day or two days later.