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Irish Lamb Stew

the.instructor's picture
Ingredients
  Boneless lamb shoulder 2 1⁄2 Pound, cut into cubes
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Dry mustard 2 Teaspoon
  Butter 2 Tablespoon
  Onions 8 Small, peeled
  Celery stalks 2 , sliced
  Carrots 2 , peeled and sliced diagonally
  Turnips 2 , peeled and cut in wedges
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Water 2 Cup (32 tbs)
  Frozen peas 4 1⁄2 Ounce (1/2 Of 9 Ounce Package)
  Sugar 2 Tablespoon
  Vinegar 2 Tablespoon
  Hot mashed potatoes 2 Cup (32 tbs)
  Melted butter 1 Tablespoon
Directions

Roll meat in flour seasoned with salt and 1 teaspoon of the mustard.
Using a large heavy pan, brown meat in bacon drippings, turning to brown all sides.
Add onions, celery, carrots, turnips, marjoram, thyme, and water.
Cover and simmer for 1 1/2 hours, or until the meat is tender.
Add peas and cook 5 minutes.
Mix together the sugar, vinegar, and remaining teaspoon of mustard and blend into the sauce. (If necessary, thicken with a flour and water paste.) At this point you can serve the stew. Or do this to decorate: Turn stew into baking dish.
Push mashed potatoes through a cake decorator, making a wreath around the edge of the baking dish.
Brush potatoes with melted butter and place in a 450° oven for 10 minutes, or until potatoes are lightly browned.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute

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