Irish Lamb Stew
Authentic Irish lamb stew needs no thickening
except the potato cooked in it,
but if you prefer a thicker gravy mix 1/4 cup flour
with 14 cup water, pour into the
finished (hot) stew and cook, stirring until the
gravy is smooth and thick.
Cube or cut into serving size pieces.
2 pounds stewing lamb
1/4 cup fresh chopped parsley
Put
into stew pot and cover with boiling water, cover and let boil 1/2 hr turn
down heat and simmer 1 hr.
Add
1/2 cup cubed carrots
1/2 cup cubed turnips
1/2 cup coarse chopped cabbage
1 medium onion sliced
1 large potato cubed
Cover and simmer 1/2 hr.
Add
2 cups sliced potato
Cover and simmer till tender and season to
taste with salt and pepper
serves 6
cooking times may vary slightly by elevation
and/or making larger amounts
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