| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Irish |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless lamb shoulder, trimmed and cut into 1-inch pieces |
| 1 1/2 |
tb |
Minced fresh parsley leaves |
| 1 |
ts |
Dried thyme, crumbled |
| 6 |
c |
Chicken broth |
| 3 |
lb |
Boiling potatoes, peeled and quartered |
| 1 |
lg |
Onion, finely chopped |
| 1 |
lb |
Carrots, peeled and cut into 1/2-inch pieces |
| 6 |
|
Stalks celery, trimmed and ribs cut into 1/2-inch pieces |
| 6 |
tb |
All-purpose flour |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.
Yield: 8 to 10 servings
NOTES : (Recipes adapted from Gourmet Magazine)
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.
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