This tasty Irish lamb stew,
loaded with potatoes, cabbage, onion, leek, celery and peas,
will satisfy the heartiest of appetites.
County
Cork Irish Stew
- 8 lamb chops
- Salt and freshly ground
pepper to taste
- 1 tablespoon vegetable
oil
- 1 Bouquet Garni*
- 1 pound potatoes, (3 to
4 medium)
- 2 cups finely shredded
cabbage
- 1 medium onion, chopped
- 1 large leek white, thinly
sliced
- 12 small white onions
- 1 1/2 cups celery, diced
- 1 1/2 cups frozen peas
- Fresh chopped parsley
for garnish
- Season chops with salt
and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer.
Brown on both sides.
Spoon off fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni.
Lower heat and simmer.
- Meanwhile, peel potatoes
and shape into bite sized rounds. Chop trimmings from potatoes into small pieces.
Add potatoes, trimmings,
cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer
20 minutes and then add peas.
Add a little more water if needed during cooking. Simmer 10 minutes more or until
potatoes are tender. Season with
more salt and pepper, if desired.
- Garnish with parsley and
serve.
Serves 4
* Enclose 2 teaspoons dried parsley,
2 bay leaves, 1 teaspoon peppercorns,
1/2 teaspoon thyme and 1/2 teaspoon rosemary in cheesecloth, tied tightly.
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