Irish Lamb Stew


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Ingredients

  • 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
  • 4 carrots
  • 2 white turnips, quartered
  • 1 pound green peas, shelled
  • Few sprigs parsley

Instructions

  1. Have meat cut into 2-inch cubes.
  2. Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish.
  3. Season with salt, pepper, bay leaf, garlic and thyme.
  4. Cover with water and bring to a boil on top of the stove.
  5. Cover casserole, place in a preheated 350 degrees F oven, and bake for 1 1/2 hours or until meat is tender.
  6. Cook onions, carrots, turnips and peas, each separately, until tender. Drain.
  7. Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve.
  8. 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.
  9. Taste and adjust seasonings.
  10. Serve hot with parsley, chopped fine, sprinkled on top.

Serves 4.

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