Ingredients
- 1 tablespoon shortening
- 1½ pounds lamb shoulder, cut into 2-inch cubes
- 2 medium onions, chopped (about 1 cup)
- 2 cups beef broth*
- 3 medium potatoes, pared and thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon celery seed
- ¼ teaspoon marjoram leaves
- ¼ teaspoon thyme leaves
- 1 package (10 ounces) frozen green peas, broken apart
Directions
- Melt shortening in large skillet; brown meat well.
- Drain off fat.
- Add onions; cook and stir until tender.
- Pour broth over meat and onions.
- Cover; simmer 2 hours.
- Stir in potatoes and seasonings.
- Cover; simmer 30 minutes.
- Skim off excess fat.
- Stir in peas; cover and cook 10 minutes longer.
* Beef broth can be made by dissolving 2 beef bouillon cubes in 2 cups boiling water, or use canned beef broth (bouillon).