Ir­ish Stew

Centre Daily Times (Sunday) - - Food -

Yield: 8 serv­ings

Recipe from “El­e­gant Ir­ish Cook­ing,” by Noel C. Cullen.

3 pounds deboned, lean lamb shoul­der, cut into 2-inch pieces

1 1⁄2 cups sliced onions

1 cup sliced leeks

1 cup sliced cel­ery

3 sprigs thyme

Salt and pep­per, to taste

2 1⁄2 quarts chicken stock

16 small pota­toes, peeled

1 1 2 cups car­rots, cut into 2-inch pieces

2 ta­ble­spoons chopped pars­ley

In a pot large enough to hold lamb, cover pieces with cold wa­ter. Bring to a boil. Boil 10 min­utes. Drain, and cool un­der cold wa­ter.

In a 4-quart pot, layer the meat, onions, leeks, cel­ery and thyme. Sea­son with salt and pep­per, and cover with stock. Sim­mer 1 hour, adding pota­toes and car­rots af­ter 30 min­utes. Skim stew pe­ri­od­i­cally to re­move fat. When cooked, sprin­kle with chopped pars­ley.

Nutri­tion | Per serv­ing: 503 calo­ries; 15 g fat; 5 g sat­u­rated fat; 121mg choles­terol; 45 g pro­tein; 45 g car­bo­hy­drate; 9 g sugar; 6 g fiber; 626 mg sodium; 76 mg cal­cium

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