A hearty Irish lamb and beer stew with
potatoes and carrots, served topped with a dollop of mint cream.
Irish Lamb Stew with
Mint Cream
12 ounces lean, boneless lamb, cut into
1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1 1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint
- In a large saucepan or Dutch oven combine
lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce
heat. Cover and simmer for 30 minutes. Skim fat off meat mixture.
Add potatoes, onions, carrots, thyme, and basil. Cover and simmer
for 30 minutes more or until vegetables are tender. Discard bay
leaf.
- In a small bowl stir beer or water into
flour. Stir into meat mixture. Cook and stir until thickened
and bubbly. Cook and stir 1 minute more.
- To serve, stir together the sour cream
and mint. Dollop each serving with sour cream mixture.
Makes 4 servings.
Make-Ahead Tip: Combine sour cream and
mint; cover and chill up to 24 hours.
Recipe provided by Better Homes and Gardens
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of cooking, gardening, decorating and more. © Copyright
2007 Meredith Corporation. All Rights Reserved.
