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brittingham's irish stew |
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Brittingham's Irish StewSource: Brittingham's Pub - Philly Inquirer Servings: 4 2 pounds lamb shoulder, cubed 8 medium potatoes, sliced/unpeeled 3 Spanish onions, sliced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Salt and pepper to taste 2 cups water Using a sharp knife, trim excess fat from meat. Put a layer of sliced potatoes into large stew pot, followed by layer of onions, and then a layer of the cubed meat, sprinkling parsley, thyme, and salt and pepper between the layers. Continue layering and sprinkling, ending with a layer of potatoes on top. Add water to pot, cover the pot and bring contents to a boil. Turn down heat, and gently simmer until meat is quite tender, about 1 1/2 hours. You may have to stir from time to time and add a little water to keep liquid level up. Be careful not to overdo it, however. Irish stew is thick and should not drown in its own broth. Makes 4 to 6 servings. |
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