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Irish lamb stew
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| Artist: |
_ |
| Categories: |
Entrees, Ethnic, Irish, Lamb & Mutton, Meats, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | 1 ea Boneless leg of lamb | | | 2 ea Medium onions, chopped | | 2
| tbsp | Flour | | 1
| tsp | Salt | | 1/4
| tsp | Rosemary | | 1
| lbs | Potatoes, cut into pieces | | | 2 ea Small rutabagas, cubed | | 1
| each | Jar of boiled onions | | 3
| tbsp | Oil | | | 1 ea Clove of garlic, minced | | 2
| cup | Beef stock | | 1
| x | Black peper to taste | | | 1 ea Bay leaf | | | 6 ea Carrots sliced | | 1
| lbs | Frozen peas |
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Procedures:
| 1 | Cut lamb into cubes. | | 2 | Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. | | 3 | Add onion and garlic and cook for a few minutes. | | 4 | Add flour andd stir, heat until mixture browns. | | 5 | Gradually add stock while stirring. | | 6 | Return meat to saucepan. | | 7 | Add salt, pepper, rosemary and bay leaf. | | 8 | Cover and simmer for 1 hour or until meat is almost tender. | | 9 | Add potatoes, carrots and turnips. | | 10 | Cook 30 minutes longer. | | 11 | Add peas and onions and continue cooking until peas are tender, about 10-15 minutes |
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