Name: Irish Stew
Ingredients: * * * * * * *; 2 lb Lamb, cut in 1-inch cubes; 1 lb Potatoes, peeled and cut in cubes; 1 lb Carrots, peeled and sliced; 1 lb Onions, quartered and sliced; 2 Bay leaves; 1/2 ts Oregano; 1/2 ts Thyme, crushed; 1/2 ts Rosemary

CATEGORY	CUISINE	TAG	YIELD
Meats	Irish	Cyberealm, Main dish, Meats	6	Servings

INGREDIENTS

		* * * * * * *
2	lb	Lamb, cut in 1-inch cubes
1	lb	Potatoes, peeled and cut in cubes
1	lb	Carrots, peeled and sliced
1	lb	Onions, quartered and sliced
2		Bay leaves
1/2	ts	Oregano
1/2	ts	Thyme, crushed
1/2	ts	Rosemary

INSTRUCTIONS

FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Cover the lamb with water and boil for 15 minutes. Drain and dry the
meat.  Combine meat and vegetables. Tie the herbs in a small cloth bag, add
to the mixture. Add enough water to almost cover. SImmer for 1 hour and 30
minutes.  Remove the herb bag and serve.
Serves 6 to 8.
Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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