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Lamb Stew

2 lbs. lamb, cubed
2 tbsp. oil
2 c. boiling water
1 tsp. salt
4 onions, chunked
3 turnips, chunked
6 lg. potatoes, cubed
6 carrots, cubed
1 c. green beans
1 tbsp. fresh chopped parsley

Heat oil in deep skillet and brown lamb cubes. Drain excess fat. Cover meat with boiling water and salt. Simmer 1 hour. Add onions, turnips, potatoes and carrots. Simmer another hour. Add green beans. Simmer 2 minutes. Serve garnished with parsley.

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