|3 pounds||Lamb shoulder|
|1 quart||Cold water|
|1 medium||Onion, sliced|
|1 small||Garlic clove, crushed|
|1 teaspoon||Brown sugar|
|⅛ teaspoon||Thyme leaves|
|2||Potatoes, raw *1|
|12 smalls||Onions, whole, parboiled|
|2 cups||Cooked peas, *3|
*1 finely shredded and peeled. *2 cut into walnut sized pieces. *3 Fresh, canned or frozen.
Trim bones and skin from meat and cut into 2 inch pieces. Place all trimmings but skin in heavy saucepan with water, sliced onion and celery. Simmer slowly until all flavor is drawn from trimmings and bones, about 30 minutes if bones are small. Strain, reserve liquid for stew, adding consomme.
Brown meat in heavy skillet with fat. Place in stew pot; add garlic, brown sugar, parsley, thyme, bay leaf and pepper. Add shredded potatoes and boiling broth to cover.
Cook slowly, uncovered, to reduce broth, about 1½ hours. (liquid will be slightly thickened and shredded potatoes entirely dissolved.) Add whole onions, potato pieces and salt; cook 30 minutes. Serve in tureen with circle of peas around edge.
Submitted By JJ JUDKINS On 10-25-95
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