Thursday, June 12, 2008

Irish Lamb Stew

Irish Lamb Stew
serves 6

2kg/41/2lb lamb shoulder
3 onions, thickly sliced
700g/11/2lb carrots, thickly sliced
900g/2lb potatoes, peeled and halved
2 teaspoons Worcestershire sauce
1 bay leaf
salt and freshly ground
black pepper

• Trim a fair amount of fat off themeat and reserve. Cut the meat into large cubes. In a heavy pan,render down the fat over a low heat. Brown the meat in the fat,then set aside and brown the onions and carrots. Drain off any excess fat.
• Return the meat to the pan with the potatoes, Worcestershire sauce and bay leaf. Season with salt and pepper. Pour in enough water to cover. Simmer for 2–3 hours until the meat is tender and the potatoes are soft and melting. Skim off the fat from the surface, and serve hot.

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