Hearty irish lamb stew

Yield: 4 To 6

Measure Ingredient
3 pounds Lean lamb meat; (from the neck or shoulder) trimmed of all fat
6 mediums Sized Irish potatoes; peeled and cut into 1/4 inch slices.
4 mediums Onions; peeled and cut into 1/4 inches slices
1 \N Bay leaf
½ teaspoon Dry thyme; or 1 teaspoon chopped fresh thyme
4 cups Water or stock; ( chicken or beef)
2 tablespoons Oil
2 tablespoons Flour
2 \N Cloves garlic; finely chopped
1 cup Diced carrots
1 cup Dry white wine; optional
\N \N Salt & freshly ground black pepper to taste

1.In a heavy pot or Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot.

2.In hot pot add onions, garlic, and thyme. Saut‚ until onions are soft.

3.Return browned meat to the pot, adding potatoes, bay leaf, wine and stock. Bring to a boil, reduce the heat to the lowest possible point, cover tightly and simmer for 1½ hours, or until meat is fork tender. Correct seasoning with salt and fresh ground black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Don't keep opening the pot.

Check and stir the stew every 35 minutes or so to make sure there is enough liquid. Add water or stock as needed.

Serve: On a cold night with freshly made Irish Soda Bread Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998

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