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Irish Lamb Stew   Ingredients: 2 1/2 pounds of boneless lamb, cut into 1 1/2 inch cubes 2 tablespoons of corn oil 1 1/2 teaspoons of salt 1/2 teaspoon of freshly ground black pepper 4 turnips, cut into 1/2 inch thick slices 4 carrots, cut diagonally into 1/2 inch thick slices 2 onions, sliced 4 potatoes, peeled and quartered 2 tablespoons of flour 2 tablespoons of chopped parsley Directions: Brown the meat in oil in a skillet or a slow cooker with a browning unit. Put all of the ingredients except the flour and parsley in a slow cooker with the meat. Add 2 cups of water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend the flour with 1/4 cup of water until it forms a paste, slowly add it to the stew, stirring constantly until slightly thickened. Stir in the parsley and serve. Serves 6