Lamb Stew

1 T oil
1 1/2 lb lamb shoulder, cut into 2-inch cubes
2 medium onions, chopped (about 1 cup)
2 cups beef or chicken broth
3 medium potatoes, pared and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 celery seed
1/4 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1 10-oz pkg frozen green peas

Heat oil in large skillet; brown meat well. Add onions; cook and stir until tender. Pour broth over meat and onions. Cover; simmer 2 hours.

Stir in potatoes and seasonings. Cover; simmer 30 minutes. Skim off excess fat. Stir in peas; cover and cook 10 minutes longer.

4 servings.