2 lb. lamb cubes
Fat
Salt, Pepper
Garlic, chopped fine
Flour
Water
1/2 cup white wine or 1/3 cup sherry
Carraway seeds (also good with tarragon)
6 small onions whole and peeled
6 small whole carrots or 3 large peeled cut into quarters
1 medium turnip cut into 1" pieces
18 small potatoes or 6 medium cut up
1 lb. shelled peas or frozen
2 tsp. chopped parsley
Optional: tomatoes, okra

1. Brown Lamb all sides in heavy pot in fat.
2. Sprinkle with salt, pepper, garlic and flour. Stirring well to coat the lamb.
3. Add wine or sherry and enough water to cover lamb. Add more water later if liquid cooks too low.
4. Sprinkle with caraway seeds.
5. Cook one hour.
6. Add vegetables and cook slowly, approximately 30 minutes until lamb is tender.
7. Sprinkle with parsley before serving.