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Irish Lamb Stew
2 pounds boned shoulder of lamb
1 cup sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 teaspoon dried thyme
8 small onions
2 white turnips, quartered
1 pound green peas, shelled
Few sprigs parsley
Have meat cut into 2-inch cubes.
Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish.
Season with salt, pepper, bay leaf, garlic and thyme.
Cover with water and bring to a boil on top of the stove.
Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.
Cook onions, carrots, turnips and peas, each separately, until tender. Drain.
Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve.
Work vegetables (from stew) through a sieve, ricer or in a blender, then combine with the strained liquid, the whole cooked vegetables and the meat.
Taste and adjust seasonings.
Serve hot with parsley, chopped fine, sprinkled on top.