Soldiers Mutton Stew

Author: Eleyan Teyal Al'Landerin

• 2 lbs. lamb stew meat, cut into 1" cubes
• 2 tabelspoons butter
• 2 1/2 cups water
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 3 potatoes, scrubbed and quartered
• 2 onions, peeled and chopped
• 1 cup whipping cream
• 1/4 cup flour

Heat a large, heavy bottomed pan over medium-high heat. Brown lamb in butter. Add water, salt, pepper, and thyme. Cover,reduce heat and simmer for 30 minutes. Skim off any fat then add potatoes and onions. Simmer covered for 20 mintutes, or until the lamb and vegatables are tender. In a small bowl whicsk together cream and flour until smooth. Pour into stew and simmer for 10 minutes, stirring frequently, until mixture thickens. Serve hot.