|
| Home
-> [Entrees, Irish, Lamb & Mutton, Soups & Stews] -> [Irish stew (1) [ballymaloe] Recipe] |
| |
| |
Irish stew (1) [ballymaloe]
|
| Artist: |
_ |
| Categories: |
Entrees, Irish, Lamb & Mutton, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| lbs | Lamb neck chops | | 4
| med | Onions | | | Lamb fat or beef dripping | | | Salt and pepper | | 1
| tbsp | Chopped parsley | | 4
| med | Carrots | | 1
| tbsp | Butter | | 4
| | Potatoes | | 2 1/2
| cup | Stock or water | | 1
| tbsp | Chopped chives |
|
Procedures:
| 1 | Directions: shred some of the lamb fat and render it down in a heavy casserole. | | 2 | Peel onions and potatoes, scrape carrots. | | 3 | Cut the meat into 8 pieces; only the excess fat is cut away. | | 4 | Bones need not be removed. | | 5 | Cut the carrots and onions in quarters. | | 6 | Toss meat in fat until color changes, and repeat with onions and carrots. | | 7 | Add stock and season carefully. | | 8 | Put whole potatoes on top. | | 9 | Simmer gently until the meat is cooked, 2 hours approx. pour off the cooking liquid. | | 10 | Degrease, and reheat in another saucepan. | | 11 | Check seasoning. | | 12 | Then swirl in butter, chives, parsley, and pour back over stew |
|
|
|
| |
| |
| |
|
|
|
|
|
|