Lamb Stew

Ingredients

• 2 lb. lamb shoulder, cubed
• 1/4 c. flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. salad oil
• 1 medium onion, minced
• 1 tsp. each celery seed and rosemary
• 3 c. hot water
• 6 carrots, cut into pieces
• 12 small white onions
• 2 tsp. minced parsley
• 1 c. white rice
• 1 medium onion, sliced
• 2 stalks celery, sliced
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 1/2 c. cooked lamb cubes
• 2 c. meat stock
• salt and pepper to taste
• 2 Tbsp. flour, mixed with 1/4 c. cold water