3 1/2 lb Lean lamb neck meat,
-cut in large cubes
2    Bay leaves
10    Whole black peppercorns
1 ts Dried thyme leaves
1 tb Salt
1    Clove garlic, peeled
-and crushed
3 c  Water
3 md Carrots, peeled and
-thinly sliced
3 c  Potatoes,cut into 1/2" cubes
6 tb Flour
3/4 c  Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups
water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat,
covered, in e Oven 5 minutes. 3. Skim any foam that may form. 4.
Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb
is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat,
covered, in Microwave Oven 20 minutes or until lamb and vegetables are
tender. Stir occasionally. 6. While lamb and vegetables are cooling,
combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7.
Remove bay leaves and peppercorns from stew. 8. Gradually stir flour
mixture into stew and heat 3 minutes or until sauce is thickened and
smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to
2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.