Thursday, January 7, 2010

Does anyone have a delicious, mouth watering recipe for lamb stew?

Thanks much in advance.Does anyone have a delicious, mouth watering recipe for lamb stew?
Irish Lamb Stew





Ingredients





(6 servings)





1 ea Boneless leg of lamb


2 ea Medium onions, chopped


2 tb Flour


1 ts Salt


1/4 ts Rosemary


1 lb Potatoes, cut into pieces


2 ea Small rutabagas, cubed


1 ea Jar of boiled onions


3 tb Oil


1 ea Clove of garlic, minced


2 c Beef stock


1 x Black peper to taste


1 ea Bay leaf


6 ea Carrots sliced


1 lb Frozen peas








Instructions





Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.Does anyone have a delicious, mouth watering recipe for lamb stew?
Honest and True Irish Stew


6 medium potatoes (about 2 pounds),


peeled and thinly sliced


2 pounds lean, bone-in lamb or 1 1/2 pounds


boneless lamb, cut into 1 1/2-inch pieces


2 medium onions, peeled and sliced


1 teaspoon salt


1/4 teaspoon pepper


1/4 teaspoon thyme


1 teaspoon dried summer savory


2 tablespoons minced fresh parsley or


1 1/2 teaspoons dried parsley


1 1/2 cups water





In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.
LAMB STEW





1 lb. boneless lamb, cut in 1'; cubes


2 tsp. salt


1/4 tsp. pepper


1 clove garlic, minced


1 med. onion, chopped


3 sm. potatoes, diced


4 med. carrots, sliced


1/2 c. celery, chopped


1/2 tsp. dried basil


1 (10 oz.) pkg. frozen peas


2 tbsp. snipped parsley





Lightly flour 1'; cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery and basil and cook for 20 more minutes. Add peas and parsley and cook for 5 more minutes.


NOTE: You may need to add additional water during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.

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