| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Irish | 4 | To 6 | |
INGREDIENTS
| 3 | lb | Lean lamb meat; (from the neck or shoulder) trimmed of all fat |
| 6 | md | Sized Irish potatoes; peeled and cut into 1/4 inch slices. |
| 4 | md | Onions; peeled and cut into 1/4 inches slices |
| 1 | Bay leaf | |
| 1/2 | ts | Dry thyme; or 1 teaspoon chopped fresh thyme |
| 4 | c | Water or stock; ( chicken or beef) |
| 2 | tb | Oil |
| 2 | tb | Flour |
| 2 | Cloves garlic; finely chopped | |
| 1 | c | Diced carrots |
| 1 | c | Dry white wine; optional |
| Salt & freshly ground black pepper to taste |
INSTRUCTIONS
1.In a heavy pot or Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot. 2.In hot pot add onions, garlic, and thyme. Saut. until onions are soft. 3.Return browned meat to the pot, adding potatoes, bay leaf, wine and stock. Bring to a boil, reduce the heat to the lowest possible point, cover tightly and simmer for 1 1/2 hours, or until meat is fork tender. Correct seasoning with salt and fresh ground black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Don't keep opening the pot. Check and stir the stew every 35 minutes or so to make sure there is enough liquid. Add water or stock as needed. Serve: On a cold night with freshly made Irish Soda Bread Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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