Irish stew

The simple goodness of lamb and roast vegetables tasting of themselves. So delightful on a autumn evening.

Irish Stew

-2 pounds boneless shoulder of lamb, in 1 1/2 inch cubes
-2 Tablespoons shortening
-1 cup 1/2 inch carrot slices
-1 cup cubed white turnip
-1 potato, peeled and cubed
-1 onion, sliced
-salt to taste
-freshly ground pepper

Take care to trim off most of the lamb fat.

Melt the shortening in a heavy pot, add the lamb cubes, and brown them well on all sides.

Stand back while you pour 2 cups of boiling water over the lamb-it will sizzle and sputter.

Cover and simmer for one hour.

Add the carrot, turnip, potato, onion and salt and pepper, cover and simmer 30 minutes longer or until the vegetables are tender.

Serves 6