Irish stew #2

Yield: 6 servings

Measure Ingredient
* * * * * * *
2 pounds Lamb, cut in 1-inch cubes
1 pounds Potatoes, peeled and cut in cubes
1 pounds Carrots, peeled and sliced
1 pounds Onions, quartered and sliced
2 Bay leaves
½ teaspoon Oregano
½ teaspoon Thyme, crushed
½ teaspoon Rosemary

FROM LOIS FLACK

CYBEREALM BBS (315)786-1120

Cover the lamb with water and boil for 15 minutes. Drain and dry the meat. Combine meat and vegetables. Tie the herbs in a small cloth bag, add to the mixture. Add enough water to almost cover.

SImmer for 1 hour and 30 minutes. Remove the herb bag and serve.

Serves 6 to 8.

Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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