1 Cold water, enough to form a thin smooth paste (approximately 1/3 cup / 80 ml)
1 Salt and pepper, to taste
1 Dumplings (prepared separately, per companion recipe)
Instructions
1. Wipe the lamb pieces dry with a clean cloth or paper towel. Place in a large heavy saucepan or Dutch oven (at least 6-quart / 5.7 L capacity).
2. Cover the lamb with boiling water (approximately 6–8 cups / 1.4–1.9 L, enough to fully submerge the meat). Bring back to a simmer over medium heat, then reduce heat to low and cook slowly — a bare simmer, with small bubbles just breaking the surface.
3. After 1 hour of slow simmering, add the carrot cubes, turnip cubes, and sliced onion. Continue to simmer slowly for 1 additional hour, until the lamb is fully tender — the meat should pull easily from the bone with light pressure and an instant-read thermometer should read at least 165°F (74°C) in the thickest piece.
4. Meanwhile, bring a separate pot of water to a boil. Add the potato slices and parboil (partial cooking technique: boiling briefly to reduce final cooking time) for exactly 5 minutes. Drain thoroughly. Set aside.
5. Fifteen minutes before serving, add the parboiled potato slices to the stew. Continue simmering until the potatoes are just tender when pierced with a fork, 12–15 minutes.
6. To thicken the stew, whisk together the flour and enough cold water to form a thin, lump-free paste (slurry technique: raw flour dispersed in cold liquid before adding to a hot pot, preventing lumps). Slowly stir the slurry into the simmering stew. Cook, stirring frequently, for 3–5 minutes, until the stew visibly thickens and the floury taste has cooked out — the broth should coat a spoon and not taste raw.
7. Season with salt and pepper to taste. Serve immediately in deep bowls or a large serving dish, with dumplings arranged on top or alongside.
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