Lamb Stew

Ingredients

• 2 1/2 pounds boneless leg of lamb, cubed
• 8 small potatoes, peeled and cut into 1/2-inch-thick slices
• 4 medium turnips, peeled and quartered
• 4 small onions, quartered
• 4 carrots, scraped and cut into 2-inch pieces
• 1 (10-ounce) package frozen green peas
• 1 (10-ounce) package frozen lima beans
• 4 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Place all ingredients in a large Dutch oven. Cover and cook over low heat 1 1/2 hours or until meat is tender.