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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 2 lb. lamb shoulder
- 1/4 c. flour, seasoned with salt and pepper
- 2 Tbsp. vegetable oil
- 2 medium onions
- 3 c. boiling water
- 1/8 tsp. marjoram
- 1 1/2 c. peas
- 8 carrots, cut in 2-inch pieces
- canned biscuits
Method
- Have lamb cut in 2-inch cubes; and the excess fat trimmed off. Roll each piece of lamb in seasoned flour; place in hot oil; add sliced onion.
- Brown lamb well on all sides.
- Pour off oil; add boiling water, cover and simmer slowly 1 1/2 hours.
- Add vegetables and marjoram; cook until carrots are tender.
- Remove to casserole or baking dish.
- Pour thickened gravy over meat and vegetables.
- Cover with canned biscuits and bake until biscuits are done.
