Served as starter. Non-vegetarian.

Irish

3 lb Boneless Lamb shoulder, trimmed and cut into 1-inch pieces

1.5 Tablespoons minced fresh Parsley leaves

1 teaspoon dried Thyme, crumbled

6 cups Chicken broth

3 lbs boiled Potatoes, peeled and quartered

1 large Onion, finely chopped

1 lb Carrots, peeled and cut into 0.5-inch pieces

6 stalks Celery, trimmed and ribs cut into 0.5-inch pieces

6 Tablespoons All-purpose Flour

0.25 cup Vegetable Oil

Salt amd Pepper to taste

In a 7-8-quart kettle simmer lamb. Mix parsley, thyme, salt and pepper in 4 cups broth and cook covered, for 1.5 hours. Add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, for 1 hour. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

Serves: 8 - 10

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