• 1 lb. lamb shoulder, cubed
• 2 Tbs. flour
• 2 Tbs. vegetable oil
• 1 Tbs. caraway seeds
• 2 baking potatoes, cubed
• 3 red potatoes, cubed
• 2 lg. carrots, peeled and diced
• 1 parsnip, peeled and diced
• 7 C. water
• 1 tsp. salt

In Dutch oven, heat oil and cook lamb sprinkled with flour and caraway seeds, about 7 minutes. Add water and stir. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 45 minutes. Serve with crusty bread and a Guinness.