Irish Lamb Stew
boned shoulder of lamb
1 cup sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 teaspoon dried thyme
8 small onions
2 white turnips, quartered
1 pound green peas, shelled
Few sprigs parsley
Have meat cut into 2-inch cubes. Arrange alternate layers of lamb and
mixed sliced vegetables in a casserole or baking dish. season with salt,
pepper, bay leaf, garlic and thyme. Cover with water and bring to a boil
on top of the stove. Cover casserole, place in a preheated 350 degree F
oven, and bake for 1 1/2 hours or until meat is tender.
Cook onions, carrots, turnips and peas, each separately, until tender.
Drain. Lift meat out of casserole onto a plate and keep it warm. strain
liquid from stew and reserve. Work vegetables (from stew) through a
sieve, ricer or in a blender, then combine with the strained liquid, the
whole cooked vegetables and the meat. Taste and adjust seasonings.
Serve hot with parsley, chopped fine, sprinkled on top.