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Irish Lamb Stew

2 lb Lean boned lamb shoulder cut in 1 inch cubes
1/4 c Flour
1 ts Salt
1/4 ts Pepper
3 tb Vegetable oil
3 c Boiling water
3 Chicken bouillon cubes
1 ts Dried thyme
1/4 ts Ground allspice
1/8 ts Garlic powder
3 Potatoes peeled and cut in thick slices
3 Turnips peeled and cut in thick slices
16 oz Fresh/frozen small whole white onions
1 pk (10-oz) frozen green peas
1/2 c Milk/light cream


Dredge lamb in flour mixed with salt and pepper. In dutch oven or heavy saucepan with tight-fitting cover, brown lamb in oil, adding remaining flour mixture toward end of browning time. Drain excess fat. Add boiling water, bouillon cubes, thyme, allspice and garlic powder; cover and simmer for about 1 hour. Add potatoes, turnips and onions; recover and simmer for 1/2 hour, or until tender. Add green peas; continue cooking for 15 minutes, or until heated through. Reduce heat; gradually add milk or cream, mixing well. Heat to serving temperature. Add more salt or pepper to taste.





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