Reprinted from The Blood Type Diet Website (www.dadamo.com) Lamb Stew Over Sweet Potatoes Description: Easy and good - adapted from The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N. Ingredients: 4 sweet potatoes 1 pound extra-lean ground lamb 1 cup chopped onion 5-6 carrots, cut into chunks 3-4 celery ribs, cut into 1' pieces 2 parsnips, cut into 1' pieces 1 teaspoon dried rosemary, crushed How to make it: On a sheet of waxed paper, pat the lamb into a large flat square, about 1/2' thick. Cut into 1' cubes, and brown in a 4 quart saucepan. Drain off the fat. Add the onions and cook for 5 minutes. Add the carrots, celery, parsnips, rosemary, and water to barely cover the vegetables. Cover and cook for about 15 minutes, or until the vegetables are tender. With a slotted spoon, place about 1-1/2 cups of the vegetables into a blender or food processor. Process until smooth, and stir back into the stew. Cook for 10 minutes, or until thickened. Steam the sweet potatoes until soft. Mash slightly, and top with the stew.