Irish Stew - cooking recipe

Ingredients

2 lb. boneless lamb shoulder, cut in 1 1/2-inch cubes
2 tsp. salt
3 c. boiling water
2 large onions, peeled and quartered
4 medium potatoes, pared and quartered
4 small white turnips, pared and cut in 1/2-inch slices
2 large carrots, pared and cut in diagonal 1/2-inch slices
1/4 c. flour
2 Tbsp. chopped parsley

Preparation

In medium kettle, combine lamb and salt with boiling water. Bring to boiling.
Reduce heat; simmer, covered, for 1 hour.
Add onion, potato, turnip and carrot; bring to boiling.
Reduce heat; simmer, covered, for 20 minutes or until vegetables and lamb are tender.
In small bowl, combine flour and 1/4 cup water.
Mix to form a smooth paste.
Stir flour mixture into hot stew.
Add parsley.
Bring to boiling, stirring.
Boil until stew is thickened.
Makes 6 servings.