Lamb Stew

This evening's Irish Lamb Stew, recipe courtesy of Muddy Murphy's and done slow-cooker style, turned out to be a lamb soup at first.


Too watery to be a stew

So I simmered it over the stove for a while and added some lite sour cream, which accounts for the lighter brown color. And here's the finished product.


Now that's more like it! Muddy Murphy's Irish Stew


It was actually.... good! I always am surprised when one of the cooking efforts turn out well LOL But yes, it was good. We finished up the pot in one sitting tonight. Hearty, great tasting and simple to do. :)




MUDDY MURPHY'S IRISH STEW

INGREDIENTS
2 lb (900g) Gigot Mutton or Lamb chops
2 lb (900g) Potatoes
1 lb (450g) Onions
1 large Turnip
4 large Carrotts
1 bay leaf
1 Sprige of Parsley
Pepper & Salt
Pinch of thyme ,sage (or favorite mix of herbs)
1 and a half pints (850ml) of Water

INSTRUCTIONS
1. Divide the meat up into even cutlets (ignor if using lamb chops)
2. Cut off all excess fat from meat
3. Peel and half Potatoes
4. Peel and Slice the Onions
5. Peel and Chop Turnip and Carrotts
6. Place the Meat in a Large Pan, add a pinch of pepper,salt, bayleaf and seasoning on top
7. Place the remainding Ingredients in the Pan in layers as following:
Meat - Onions - Turnips - Carrots - Potatoes
8. Add a pinch of seasoning between each layer
9. Add Water, salt, pepper and seasoning to taste bring to the boil
10. Reduce heat and place lid on Pan, simmer on a gentle heat for 2 hours
11. Check regularly and stir if necessary to ensure no sticking is occuring
12. Add additional water if required, remember the dish should be quite thick, so do not make it too watery.
13. Chop the Parsley finely and lightly sprinkle on top of stew when serving

Serving Suggestion: With Homemade Brown Bread

http://www.muddymurphys.com/mmc_recipes.htm