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This recipe was submitted to the cookbook by Sandra (Sandie) Stillwagner.
Ingredients
  • ¾ to 1 lb. lean lamb (diced)
  • salt
  • black pepper
  • flour
  • 1 onion (sliced)
  • 2 to 4 tbsp. fat
  • 2 potatoes (diced)
  • 1 turnip (diced)
  • 4 small carrots (diced)
  • 1 tbsp. fresh, chopped parsley
  • water
Steps
  1. Melt fat in Dutch oven.
  2. Sprinkle meat with salt, pepper, & flour.
  3. Place meat into pot with onions  & brown.
  4. Add enough water to cover ingredients, cover, & simmer slowly till meat is almost cooked (app. 1½-hrs.).
  5. Add potatoes, carrots, & turnip to pot; recover & cook till everything is tender (20 to 30 mins.).
  6. Stir in parsley & serve.
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)
 

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