Tuesday, February 5, 2008

County Cork Irish Stew


Serve: 4

  • 8 sm Lamb Chops Thawed 1 md Onion Chopped
  • 1 Salt And Pepper 1 lg Leek White Thin Sliced
  • 1 tb Vegetable Oil 12 sm White Onions

Parsley Bay Leaves 1 1/2 c Celery Stalks Diced Peppercorns Thyme Rosemary 1 1/2 c Peas 1 lb Potatoes 3 To 4 Medium Chopped Fresh Parsley 2 c Finely Shredded Cabbage Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley bay leaf peppercorns thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes trimmings cabbage onion well-rinsed leek white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.

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