Navajo Lamb Stew

1-2 lbs. lamb or kid* (freshly butchered preferred)

4 qts. water

4 medium potatoes

1 onion

4 carrots

½ c. rice

Salt and pepper to taste

Cut meat into large bite-sized pieces (save bones). Clean and pare vegetables. Cut into large bite-sized pieces.

Place meat and bones in cold water and bring to a rolling boil. Add all other ingredients and simmer for 30-40 minutes.

*Rabbit, venison or javelina may be used in place of lamb.