Irish Clear Lamb Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Lamb: "neck chops",
4 each: Medium-sized onions,
4 each: Medium-sized carrots,
Salt and pepper,
1 tbsp: Lamb fat,
1 tbsp: Butter,
2 1/2 cup: Stock or water,
1 tbsp: Chopped parsley,
1 tbsp: Chopped chives,
Directions:
Dont let the butcher trim the fat off the lamb chops! Shred some of
it and render it down in a heavy casserole. Peel onions and potatoes,
scrape carrots. Cut the meat into 8 pieces; only excess fat is cut
away. Bones need not be removed. Cut the carrots and onions in
quarters. Toss the meat in the hot fat until its color changes;
repeat with onions and carrots. Add stock and season carefully. Put
whole potatoes on top. Simmer gently until the meat is cooked,
approximately 2 hours. Pour off the cooking liquid: degrease it, and
reheat in a saucepan. Check seasoning. Then swirl in butter, chives,
parsley, and pour back over stew.
Source from luhu.jp
it and render it down in a heavy casserole. Peel onions and potatoes,
scrape carrots. Cut the meat into 8 pieces; only excess fat is cut
away. Bones need not be removed. Cut the carrots and onions in
quarters. Toss the meat in the hot fat until its color changes;
repeat with onions and carrots. Add stock and season carefully. Put
whole potatoes on top. Simmer gently until the meat is cooked,
approximately 2 hours. Pour off the cooking liquid: degrease it, and
reheat in a saucepan. Check seasoning. Then swirl in butter, chives,
parsley, and pour back over stew.
Source from luhu.jp