Hi David,
Thanks for sharing.....
)
However, here in Cajun Country, we don't eat sheep or lamb....mostly seafood
and then again, more seafood. On occasion, chicken and steak. Tuna works
for Friday lunches during Lent, but no one here in my household or for five
generations back, that I can think of, eats sardines. Will try it though
for you. And thanks for the description of Mutton. New to me.
)
--
Happy Mardi Gras,
Kelly (MS-MVP)
Troubleshooting Windows XP
http://www.kellys-korner-xp.com
"David Candy" <.> wrote in message
Everything but homemade soup. Irish stew is lamb and potatoe in a mushroom
sause (at least in Australia/US). I buy it to dunk toast in - I normally
throw out the solids. Chooks are indeed chickens. I'm not a rock chopper
(RC - Roman Catholic) but do have a grandmother that was. I eat sardines in
hot sauce. And me and the cat eat home brand tuna - him in brine and me in
oil. I don't celebrate jewish, christian, or muslim cermonies as I'm an
infidel (but ex High Church - that the catholic side of the Church Of
England).
As you can see I make pretty much Irish stew myself. Use old sheep and cook
very slowly for 3 hours for more flavour - don't boil.
[I'd skip the cream and flour. Put 1 or 2 potatoes in at the beginning and
it will disolve and act as a thickner.)
Home Cooking Irish American Lamb Stew Recipe
Ingredients
2 pounds cubed boneless lamb
2 Tbsp margarine
2-1/2 cups water
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3 medium potatoes, halved
6 small white onions
2 cups frozen peas
1/4 pound mushrooms, sliced
1 cup light cream
1/4 cup flour
Instructions
Brown lamb in margarine in large dutch oven or heavy saucepan with tight
fitting cover. Add water, salt, pepper, and thyme. Cover and simmer 45
minutes. Skim off excess fat. Add potatoes and onions. Simmer covered, 30
minutes. Add peas and mushrooms. Simmer covered 15 minutes, or until lamb
and vegetables are tender. Blend cream into flour; stir into bubbling stew
and boil 1 minute, stirring constantly.
Yield: 6 servings
Credits
Recipe from: Author unknown
Irish stew is easy to make and if made with mutton and cooked slowly will be
both flavorsome and tender. Mutton, being an older meat, has more flavor
than lamb but does need to be cooked for a couple of hours over a low heat
with liquid. It should not be allowed to boil or the flavor will be spoiled.
There is little agreement as to the classic recipe - should there be
carrots? Should the meat be browned? Should mutton, lamb, beef, bacon or
even kid be used? The following dish will be found to be hearty and
nourishing and traditional enough.
2 1/2 lb boned mutton
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)
Cut the meat into good size chunks. Peel the vegetables and slice thickly.
Chop the parsley. Choose a pot with a well-fitting lid and put in the
ingredients in layers, starting and finishing with potatoes. Pour in the
water and season to taste. Cover and put on a very low heat for about 2 1/2
hours until the meat is tender and the potatoes have thickened the liquid.
The dish may also be made with lamb, in which case it requires only 1 1/2
hours cooking time.
From the Appletree Press title: A Little Irish Cookbook.
[ Back to Top ]
