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Meat and potatoes are the foundation for
this old Irish favorite. Make sure you have plenty of crusty
bread to pass around for sopping up every last bit.
Granny's Lamb Stew
- 2 tablespoons vegetable oil
2 pounds boneless lamb, cut into chunks
8 1/2 cups water - divided use
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound carrots, peeled and sliced
1 turnip, peeled and sliced
1 pound leeks, sliced (white and light green parts) - divided
use
1 pound potato, peeled and cubed
1/4 cup all-purpose flour
1/2 cup chopped fresh flat-leaf parsley
- In a heated skillet add oil and lamb,
cook for about 5 minutes, turning often, until lamb is browned.
- Transfer lamb to a large stockpot and
add 8 cups water, salt and pepper; mix well and simmer slowly
for 20 minutes. Add carrots, turnips and white part of leeks;
simmer gently for 1 hour.
- Add potatoes and continue to simmer for
another 30 minutes.
- Whisk flour with remaining 1/2 cup water
and pour into soup mixture. Add green part of leeks along with
parsley; simmer for 10 minutes. Remove from heat and serve hot.
Makes 8 servings.
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