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Ingredientes
- 3 lb Lean lamb meat, (from the neck or possibly shoulder) trimmed of all fat
- 6 med Sized Irish potatoes, peeled and cut into 1/4 inch slices.
- 4 med Onions, peeled and cut into 1/4 inches slices
- 1 x Bay leaf
- 1/2 tsp Dry thyme, or possibly 1 tsp. minced fresh thyme
- 4 c. Water or possibly stock, ( chicken or possibly beef)
- 2 Tbsp. Oil
- 2 Tbsp. Flour
- 2 x Cloves garlic, finely minced
- 1 c. Diced carrots
- 1 c. Dry white wine, optional Salt & freshly grnd black pepper to taste
Direcciones
- 1.In a heavy pot or possibly Dutch oven, heat oil. Coat lamb meat with flour and brown in oil on all sides. Remove meat from pot.
- 2.In warm pot add in onions, garlic, and thyme. Saute/fry till 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 1 1/2 hrs, or possibly till meat is fork tender. Correct seasoning with salt and fresh grnd black pepper. Chefs Secret: The key to making a great stew is keeping the pot covered. Do not keep opening the pot.
- Check and stir the stew every 35 min or possibly so to make sure there is sufficient liquid. Add in water or possibly stock as needed.
- Serve: On a cool night with freshly made Irish Soda Bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 934g | |
| Recipe makes 4 servings | |
| Calories 993 | |
| Calories from Fat 500 | 50% |
| Total Fat 55.57g | 69% |
| Saturated Fat 21.53g | 86% |
| Trans Fat 0.18g | |
| Cholesterol 181mg | 60% |
| Sodium 204mg | 9% |
| Potassium 1937mg | 55% |
| Total Carbs 59.69g | 16% |
| Dietary Fiber 8.2g | 27% |
| Sugars 7.91g | 5% |
| Protein 52.16g | 83% |
