Lamb Stew

2 large Celery stalks, chopped
1 large Onion, chopped
3 Medium Carrots
3 large Potatoes
3 Medium Turnips
1 lb Lean lamb for stew, cut into 1" cubes
1 tablespoon of Vegetable oil
1 tablespoon of Soy sauce
1 teaspoon of Sugar
½ teaspoon of Salt
¾ teaspoon of Gravy Powder
2 tablespoons of All Purpose flour
2 tablespoons of grated Lemon peel
1 tablespoon of chopped Parsley
1 can Stewed tomatoes
1 can Beef broth
1 packet of Frozen Peas (10 oz.)

Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb. In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl. Cook the celery and onion in the remaining juices until lightly browned. Return lamb to oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water.

Over a high heat, bring to the boil. Reduce heat to low; cover and simmer 25 minutes. After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender. In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.