Irish Lamb Stew

• 6 tbsp flour, divided
• 1 tsp salt
• 1/8 tsp pepper
• 1 1/2 lbs. lamb stew meat, cut in small pieces
• 2 tbsp olive oil
• 1/2 tsp dill weed

• 3 cups water
• 8 extra small or boiling onions
• 3 medium carrots cut in 1 inch pieces
• 2 large potatoes, peeled and cubed
• 1/2 cup light cream
• hot biscuits

1. Combine 4 tbsp flour, salt and pepper in a plastic bag. Add lamb, shake to coat.
2. In a 4 quart Dutch oven, heat oil; brown lamb on all sides.
3. Add dill and water, bring to a boil; reduce heat, cover and simmer 1 1/2 hours or until meat is tender.
4. Add onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
5. Combine cream and remaining flour; stir into stew.
6. Cook and stir until boiling and slightly thickened.
7. Serve over biscuits

Yield: 6 servings.