Verity's Irish Stew
verity's irish stewverity brown 
 
  meat
3 large  onions, chopped
4 - 5 large  carrots, chopped
  700kg112lb potatoes
  breast of lamb
2 - 4   beef stock cubes
  gravy granules
  green traditional herbs (too taste)
  salt and pepper (to taste)
  1l / 13/4pt of water
  15ml / 1tbsp of oil
 
have the butcher de-bone the breast of lamb but ask for the bones. 
chop the onions roughly and fry gently in a large pan in the oil 
until soft. add the water, bones and stock cubes; cover and leave on a low 
heat 
for about 30 minutes. 
during this, peel and chop potatoes in half and roughly chop carrots. 
dice the breast of lamb into about 2.5cm / 1in chunks, cover and leave on 
the side (as this is last to be put into the stew). 
after the 30 minutes is up, remove the lid and take out all the 
bones. add the potatoes and carrots to the stock, bring to the boil for 
about 5 minutes, then add the lamb. 
season the stew to taste with the green traditional herbs, salt and 
pepper, then stir and leave to cook on a gentle heat for 30 minutes or 
so. when the potatoes have softened slowly add the gravy granules, 
stirring well, thicking the stew to your desired consistency. leave a 
couple of minutes longer before serving. 
 
 
-- 
(ID: 5412) Mirror: rec.food.recipes: Sat, Oct 30, 2004


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