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Clifford’s Lamb Stew




Source of Recipe


chef Michael Clifford.


List of Ingredients




2kg (4 lbs) shoulder of lamb well trimmed and diced (keep the bones)

4 carrots, chopped

2 onions, chopped

4 small white turnips, chopped

8 potatoes, chopped

4 sticks celery, chopped
2 leeks, finely sliced
Salt and black pepper
100g (4 oz) approx. green cabbage, finely shredded
250ml ( ½ pt) cream
Dash of Worcestershire sauce
Chopped parsley

Recipe



Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. Cover with approx. 1 litre (2 pts) water. Add the vegetables, except the cabbage. Season. Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones from the pot.

To finish the sauce, remove about 500ml (1 pt) of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcestershire sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.

Serves 10.