Oven Lamb Stew
|Boneless lean lamb shoulder||2 Pound, cut in 2 inch cubes|
|Thyme||1⁄4 Teaspoon, crushed|
|Chopped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cabbage head||1⁄4 Small, shredded|
|Leeks||2 , thinly sliced|
|Onions||2 Medium, sliced|
|Sliced raw potatoes||1 Cup (16 tbs)|
|Onions||8 Small (Whole Ones)|
|Carrots||4 , cut in 2 inch pieces|
|White turnips||2 , quartered|
Put the lamb into a Dutch oven.
Add salt, thyme, bay leaf, allspice, parsley, garlic, cabbage, leeks, sliced onions, potatoes, and about 4 cups water.
Cover tightly and bring rapidly to boiling.
Set in a 350Â°F oven and bake about 1 1/2 hours, or until meat is tender.
About 30 minutes before baking time is ended, cook the remaining vegetables separately in boiling salted water until tender.
Turn contents of Dutch oven into a food mill set over a large bowl.
Return meat to the Dutch oven and add the cooked onions, carrots, and turnips.
Discarding bay leaf and allspice, force the vegetables through food mill into the bowl containing cooking liquid (or puree vegetables in an electric blender).
Pour into Dutch oven.
Heat stew thoroughly.