INGREDIENTS

INSTRUCTIONS

Cut the shoulder meat into 1 1/4-inch cubes and trim off the large
chunks of fat. Place the fat in a heavy pan or Dutch oven over
medium-low heat and cook until the fat runs out, about 5 minutes.
Discard any solid bits of fat that remain. Season the meat with salt
and pepper and add to the hot fat. Brown meat on all sides, working  in
batches if necessary, about 5 minutes per batch. Transfer browned  meat
to a casserole. Add the onions, leeks, swedes, and turnips to  the pot,
season with salt and pepper, and brown lightly in the fat.  Add the
vegetables to the casserole. Pour the stock into the pan,  bring to a
boil, and stir to dissolve the caramelized bits. Pour into  the
casserole. Lay the potatoes over the vegetables in the casserole,
season with salt and pepper, and bring to a boil over the stove.  Cover
the casserole, reduce heat to medium-low, and simmer until the  lamb is
tender and vegetables are cooked, stirring occasionally,  about 1 hour.
When stew is cooked, pour off cooking liquid into a  clean saucepan.
Skim off any excess fat and bring liquid to a simmer.  In another
saucepan, make a roux by melting the butter, then whisking  in the
flour until it forms a smooth paste. Cook roux over low heat  for 2
minutes. Add roux to cooking liquid, whisking until thickened
slightly. Add parsley and chives, taste for seasoning, and pour back
over casserole. Bring casserole back up to a simmer and serve
immediately. This recipe yields 4 to 6 servings.  Recipe Source: TOO
HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue Milliken From
the TV FOOD NETWORK - (Show # WT-1A27 broadcast  09-29-1997) Downloaded
from their Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  10-22-1997  Recipe by: Susan Feniger and Mary
Sue Milliken  Converted by MM_Buster v2.0l.

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