Irish lamb stew/cp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lamb; cut in2\" cubes |
| 4 | cups | Beef broth |
| 1 | tablespoon | Shortening |
| 3 | mediums | Potatoes; peel; sl thin |
| 2 | mediums | Onions; chopped |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| 1 | pack | Frozen peas; 10 oz, thawed |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Marjoram |
| 6 | tablespoons | Flour |
Directions
Combine all ingredients in crockpot except peas and flour. Cover and cook on low for 8-10 hours or until meat and potatoes are done. Add peas, then flour dissolved in ½ cup cold water. Turn control to high; cover and cook on high 15-20 minutes. Makes 5-6 servings.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998