Monday, September 26, 2011
A great Irish Lamb Stew fer the upcome'n Fall months.
Irish Lamb Stew Recipe
• 6 tablespoons all-purpose flour, divided
• 2 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 1 teaspoon dill weed
• 3 cups water
• 3 medium carrots, cut into 1-inch pieces
• 2 large potatoes, peeled and cubed
• 1/2 cup half-and-half cream
• Hot biscuits
• 8 pearl onions, peeled
In a large re-sealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
In a Dutch oven (preferrably Cast-Iron), brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with HOT biscuits. Yield: 6 servings.
Although I would like to take credit fer this recipe, I got it about a year ago from "Taste of Home", and after making it for my wife and myself(with some minor changes), enjoyed it so much that I decided to re-post it.