kathy brooks

Irish Stew
Irish Stew


Irish Stew


1 lb lean mutton or lamb pieces
1 lb carrots
1 lb onions
1 lb potatoes
salt and pepper
pinch of thyme

Place lamb with thyme in sauce pan and add cold water to cover. Bring
slowly to the boil and simmer for one hour. Add onions, potatoes, carrots,
and peeled and roughly chopped. Season.
Continue cooking until vegetables are tender. Adjust seasoning.
May be served alone or with cooked green cabbage or sprouts.

Irish Stew

1 lb lamb pieces
1/4 cup flour
1/3 cup cooking oil
1 large onion, chopped
1 cup chopped celery
1 cup water
1 large can tomatoes
1 can tomatoes sauce
1 cup baby lima beans
1 cup green peas
1 cup chopped carrots
2 potatoes, cubed
1 Tbsp Worcestershire sauce
1/2 tsp sugar
dash red pepper
dash paprika
salt and pepper to taste
1 cup whole kernel corn
1 cup chopped okra

Roll lamb in flour and brown in oil with onion and celery. Add water,
tomatoes and tomato sauce. Simmer 15 minutes. Add remaining ingredients
except corn and okra. Simmer 30 minutes. Add corn and okra and simmer
until meat is tender.


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/