Gene Kelly's Real Irish Stew
List of Ingredients
3 lbs. lean boneless lamb (shoulder or leg), cut in 1-1/2 inch cubes
1 tbsps. vegetable oil
3 cups water
2 onions, sliced
2 tsps. salt
1/4 tsp. freshly ground pepper
1 bay leaf
2 turnips, peeled and cut in large pieces
6 carrots, peeled and cut in chunks
3 cups potatoes, diced
2 tbsps. fresh parsley, mincedRecipe
1. Sprinkle lamb cubes with salt and pepper
2. Brown meat on all sides in oil in large skillet
3. Remove skillet from heat; add water to cover meat.
4. Add onion, salt, pepper and bay leaf; cover and simmer until meat is tender, about 1-1/2 hours
5. Add remaining vegetables; cover and cook until vegetables are tender, about 35 minutes.
Remove cover during the last 15 minutes of cooking time to reduce the stock.
6. Spoon lamb and vegetables into a deep serving dish.
Spoon juice over lamb and vegetables.
* For a touch of the 'green', garnish with parsley
7. Serve piping hot, alone, or with prepared horseradish and slabs of dark or crusty white bread and butter.
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