Skillet Lamb Stew

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

1. Melt shortening in large skillet; brown meat well.
2. Drain off fat.
3. Add onions; cook and stir until tender.
4. Pour broth over meat and onions.
5. Cover; simmer 2 hours.
6. Stir in potatoes and seasonings.
7. Cover; simmer 30 minutes.
8. Skim off excess fat.
9. 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).