| | Irish Lamb Stew 2 1/2 pounds of boneless lamb, cut into 1 1/2 inch cubes
2 tablespoons of corn oil
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
4 turnips, cut into 1/2 inch thick slices
4 carrots, cut diagonally into 1/2 inch thick slices
2 onions, sliced
4 potatoes, peeled and quartered
2 tablespoons of flour
2 tablespoons of chopped parsley |
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Brown the meat in oil in a skillet or a slow cooker with a browning unit. Put all of the ingredients except the flour and parsley in a slow cooker with the meat. Add 2 cups of water and cook on low, covered for 8 to 10 hours. Uncover and turn on high. Blend the flour with 1/4 cup of water until it forms a paste, slowly add it to the stew, stirring constantly until slightly thickened. Stir in the parsley and serve. Serves 6 to 8 |
