| How To Cook: |
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1. Season ¼ cup flour with salt and pepper; dredge lamb with seasoned flour.
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2. Brown meat slowly in lard; pour off drippings.
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3. Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes.
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4. Add potatoes, carrots and onions; cook 30 minutes longer.
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5. Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done.
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6. Remove meat and vegetables to a heated platter.
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7. Add enough water to make 2 cups liquid; thicken liquid with 3 tablespoons of flour for gravy.
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