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Irish Lamb Stew

the.instructor's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5719 Calories from Fat 2480

% Daily Value*

Total Fat 277 g425.9%

Saturated Fat 127.5 g637.7%

Trans Fat 0 g

Cholesterol 902 mg300.7%

Sodium 5446.2 mg226.9%

Total Carbohydrates 569 g189.6%

Dietary Fiber 72.4 g289.7%

Sugars 94.8 g

Protein 256 g511%

Vitamin A 492.2% Vitamin C 557.8%

Calcium 60.8% Iron 142.8%

*Based on a 2000 Calorie diet

Irish Lamb Stew Recipe