Irish Lamb Stew
Makes 4 to 6 servings

2 pounds lamb shoulder or stew meat, cut into 1-inch chunks
1 pound carrots, cut into 1-inch chunks
1 cup coarsely chopped onions
4 cups water
1/4 cup Irish whiskey
1 tablespoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
A few dried lovage leaves or fresh celery leaves
2 cups 1-inch chunks unpeeled boiling potatoes
3 tablespoons all-purpose flour mixed with 1/2 cup water until smooth
2 tablespoons minced fresh parsley leaves

Place the lamb, carrots, and onions in a 4-quart pot. Add the water and whiskey and bring to a boil over medium heat, skimming off any foam. Add the salt, thyme, pepper, and lovage. Stir well, cover, reduce the heat to medium-low, and cook until the meat is tender when pierced with a fork, about 1 hour. Add the potatoes, cover, and cook for 30 minutes. Skim off any fat from the sauce. Restir the flour-and-water mixture and stir into the stew, cooking until the sauce thickens. Adjust the seasoning and sprinkle with parsley leaves before serving.