2 1/2 lbs boneless lamb shoulder, cut into cubes
1/4 c flour
2 t ea salt & dry mustard
2 T bacon drippings or butter
2 med onions, peeled & cut in bite sized pieces
2 ea carrots & celery stalks, cut into bite sized pieces
2 turnips, peeled and cut into wedges
1/4 t ea crumbles dried marjoram & thyme
2 c water
1/2 pkg frozen peas
2 T ea sugar & vinegar
Roll meat in flour seasoned with salt and 1 t mustard. Using a large heavy pan, brown meat in bacon drippings, turning to brown all sides. Add vegetables, spices & water. Cover and simmer 1 1/2 hrs until meat is tender (or use a slow cooker)
Add peas and cook 5 min
Mix together sugar, vinegar & remaining tsp mustard and blend into stew. If desired thicken with corn starch & water.
To serve top with mashed potatoes or serve over egg noodles.