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Irish Stew

ID: 361 Lamb

Ingredients:

4 lbs. lamp forequarter
1/2 cups diced carrots
1 cup diced raw turnips 3 onions, sliced
2 potatoes, quartered
Salt, pepper, flour

Instructions:
Cut lamb in 2 inch squares, roll in flour, cook 1/2 hour in enough shortening to prevent burning. Add 2 cups water, salt and pepper, and the vegetables, cover and simmer until potatoes are tender. Chopped celery or parsley may be added, or 1 can condensed tomato soup just before the stew is ready to serve.

Culture: Irish
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Irish Stew
ID: 361 Lamb


Ingredients:
4 lbs. lamp forequarter 1/2 cups diced carrots 1 cup diced raw turnips	3 onions, sliced 2 potatoes, quartered Salt, pepper, flour

Instructions: Cut lamb in 2 inch squares, roll in flour, cook 1/2 hour in enough shortening to prevent burning. Add 2 cups water, salt and pepper, and the vegetables, cover and simmer until potatoes are tender. Chopped celery or parsley may be added, or 1 can condensed tomato soup just before the stew is ready to serve.

Culture: Irish Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.