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SOUP: Irish Lamb Stew

Source of Recipe

Mary L.


List of Ingredients

12 ounces lean boneless lamb shoulders
1 1/2 cups water, or lamb based white stock
1/4 each onion
1/2 whole cloves, stuck into onion
1/4 each bay leaf, tied into a sachet
1/4 clove(s) garlic, tied into a sachet
1 each peppercorns, tied into a sachet
1 1/2 sprig(s) parsley, tied into a sachet
1/16 teaspoon thyme, tied into a sachet
1/8 teaspoon salt, to taste
3/4 cup sliced onions
1/4 cup thinly sliced leek, white part only
1 1/2 each potatoes, peeled, thinly sliced
4 ounces carrots, thinly sliced
4 ounces turnips, peeled, cut into matchsticks


Recipe

Cut meat into 1-inch cubes. Heat water to a boil in a heavy saucepan, over a moderate flame. Add the lamb (water should cover completely). Return to a boil, reduce heat, and skim well. Add the clove-studded onion and the sachet. Season with salt and simmer for 60 minutes. Add the sliced vegetables and simmer until meat and vegetables are tender. Remove and discard the sachet and studded onion. Adjust the seasonings as necessary. Serve hot, garnished with minced parsley.

Makes 2 Servings.