Sunday, January 15, 2006

Irish Stew

Lamb is the meat from a young sheep. In the United States that means sheep that are less than 1 year old.

6 servings

2 pounds lamb boneless neck or shoulder
6 medium potatoes (about 2 pounds)
3 medium onions, sliced
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
Snipped parsley

Trim fat from the lamb, cut lamb into 1 inch cubes, Cut potatoes into 1/2 inch slices. Layer half of the lamb and, potatoes and onions in a Dutch oven; sprinkle with half each of salt an pepper. Repeat. Add water.

Heat to boiling; reduce heat. Cover and simmer until lamb is tender, 11/2 to 2 hours. Skim fat from broth (see note). Sprinkle with parsley. Serve in bowls with pickled red cabbage if desired.

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