Lamb Stew

• 2 small onions, cut into rings
• 3 medium carrots, diced
• 2 diced turnips
• 2-3 stalks of chopped celery (remove excess strings)
• 1 medium cabbage, roughly cut into pieces
• 2 pounds of lamb shoulder, cut into 2-4" pieces
• 4 cloves minced garlic
• 4-6 potatoes diced
• 2 tsp. Marjoram
• Salt and pepper to taste

• Use a large stock pot filled with enough water to cover the lamb.
• Simmer the lamb in the covered stock pot, seasoned with salt and pepper for about 20 minutes.
• Add the vegetables, garlic and potatoes and simmer, covered, another 30 minutes or until the vegetables and potatoes are cooked, but not mushy.
• Add the marjoram and additional salt and pepper at the very end.

Note: This recipe serves 4. The amount of vegetables and potatoes you use is completely determined by you. This is a general ratio of meat to vegetables to potatoes for this recipe.