Irish Lamb Stew 2 extra pounds boned shoulder of lamb 1 cup cut raw potatoes 1/4 small head cabbage, shredded 2 leeks, cut thin 2 tool onions, cut 1 stalk celery, sliced 1 1/2 tsps salt 1/4 tsp fresh ground pepper 1 bay leaf 1 clove garlic, crushed 1/4 teaspoon dried thyme 8 little onions 4 carrots 2 white turnips, quartered 1 pound environment-friendly peas, shelled Few sprigs parsley
Have meat reduced right into 2-inch cubes. Prepare alternating layers of lamb and blended chopped veggies in a covered dish or baking recipe. season with salt, pepper, bay leaf, garlic and also thyme. Cover with water and give a boil on top of the range. http://www.extremaratio.com/ Cover covered dish, area in a preheated 350 level F stove, and bake for 1 1/2 hours or until meat hurts.
Prepare onions, carrots, turnips and peas, each independently, until tender. Drain. Lift meat from covered dish into a plate and keep it warm. strain fluid from stew and also book. Work vegetables (from stew) with a filter, ricer or in a blender or food processor, then combine with the strained fluid, the entire cooked veggies as well as the meat. Taste and also readjust seasonings. Offer hot with parsley, cut penalty, sprayed ahead.
Offers 4.
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