Posts tagged ‘lamb’

August 15, 2010

Country Cork Irish Stew

Morning Star, March 14, 2010

  • 8 small lamb chops
  • salt and pepper to taste
  • 1 tsp vegetable oil
  • fresh parsley ¼ c., 2 bay leaves, 1 tsp. peppercorns, 2 sprigs thyme, 3 sprigs rosemary
  • 1 med. onion, chopped
  • 1 ½ c. cups diced celery
  • 1 lb. potatoes (3-4 med)
  • 2 c. finely shredded cabbage
  • 1 large leek, sliced thin (white only)
  • 12 small white onions
  • 1 c. peas
  • ½ c. chopped carrots
  • fresh chopped parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown very well on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil. Place 5 spices in cheese cloth and add to chops; add chopped onion and celery to pan. Lower heat, cover and simmer for 1 ½ hours. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimming from potatoes into tiny pieces. After an hour, remove chips to a plate to cool; add potatoes, trimmings, cabbage, onion, well-rinsed leek, small white onions and carrots to the pan. When chops are cool enough to handle, remove bone, extra fat and grizzle and cut meat into bite-size pieces and return it to the pan. Simmer for another 30 minutes then add peas. Add a little more water if needed during cooking. Simmer 8-10 minutes more. Remove spices and correct seasoning to taste. Garnish with parsley and serve. Serves 4.

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